Wash the chicken fillet, pat dry with paper towel, rub with salt and pepper.
In a pan with hot butter, fry the fillet on one side for 3-4 minutes.
Turn over and fry for about 4 minutes more on the other side.
Put the meat on a tray and put it in the oven.
Bake for 10 minutes at 180 degrees.
Prepare the orange sauce: wash the oranges, wipe, cut off 5-6 circles from the orange and put them aside. Finely grate the zest from the remaining orange, pour it into a bowl, squeeze the juice from the remaining orange and the juice of the whole orange into the same bowl. Put the orange slices into the pan in which the meat was cooked, pour out the orange juice with the zest and put on medium heat. Boil the syrup while stirring it at the same time, until it is slightly warmed.
Remove the cooked meat from the oven, put it in a bowl, cover and store in a warm place.
Put the fillets in the pan with the syrup, turn it over several times, cover with a lid and heat.
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