Sauce: Start by making the sauce; it needs to cook a little longer than the chicken.
Oranges: Zest one orange; you will need about 1 teaspoon zest. Juice both oranges; you will need 200 ml/ ¾ cup orange juice.2 large organic oranges
Caramelize the icing sugar in a small saucepan. Add the orange juice and the chicken stock and stir to dissolve the sugar clumps.1 tablespoon icing sugar + ¾ cups chicken stock/ 180 ml
Reduce: Add the orange zest, bring everything to a boil, and reduce this liquid to half. It will take about 10 to 15 minutes.
Sieve: Add salt, pepper, and 1 or 2 tablespoons cognac to taste (optional) and sieve the sauce through a fine-mesh sieve.fine sea salt and black pepper + 1-2 tablespoons cognac
Add butter: Pour the sauce back into the saucepan. Cut the cold butter into small cubes and add the cubes to the sauce, one after another, while stirring all the time. The sauce needs to be served immediately.2 tablespoons cold butter
Chicken: While the sauce is cooking, prepare the chicken breasts. If you have 2 large chicken breasts, slice them diagonally to obtain 2 thinner pieces.2-4 chicken breasts
Pound: Place the chicken breasts between 2 layers of plastic foil and pound them using a meat pounder. Make sure that the chicken pieces are evenly thick all over. Sprinkle with paprika, salt, and pepper on both sides. You can choose other spices if you wish.fine sea salt and black pepper + some sweet paprika
Cook: Heat the olive oil in a large, cast iron pan. Cook the chicken for 3 minutes per side or until cooked through. Do not overcook!2 tablespoons olive oil
Rest: Place on a warm plate, cover loosely with aluminum foil, and let rest for 5 to 10 minutes or until the sauce is ready.
Notes
You will need 4 chicken breast portions of about 150 g/ 5.5 oz each.