6 chicken breasts
90g unsalted butter
3 tablespoons cognac
1 navel orange and the juice of another
1 shallot
pinch sugar
150ml jellied chicken stock
freshly ground salt and white pepper
2 tablespoons Grand Marnier
1 teaspoon chopped fresh tarragon


Dust chicken breasts with flour. Melt butter in a pan, sauté chicken and brown on both sides. Pour brandy on chicken and ignite. Shake pan for a few minutes. Remove chicken pieces to a warm ovenproof plate. Cover with foil and place in a slow oven (150șC), while sauce is being prepared.

Grate zest from one orange and segment orange, removing pith. Chop the shallot finely. Add the zest, shallot and pinch of sugar to pan juices. Stir well, scraping bottom of pan, and add stock. Reduce mixture by half and taste for seasoning. Add the Grand Marnier, a little strained orange juice to taste, and orange segments to heat through. Stir in the tarragon just before serving. When serving, place one or two orange segments on each breast and coat with a thin serve. Serve with brown rice and vegetables including dark green button squash or grated zucchini. (Serves 6)

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