Orange chicken breast

To prepare orange chicken breast, start with the tomatoes. Destalk and rinse them 1, cut them in half 2 and place them in a colander inside a bowl, so that the excess liquid will collect at the bottom 3.

Heat some extravirgin olive oil in a pan together with an unpeeled garlic clove (remember to gently crush it in the palm of your hand), then add the tomatoes 4 and sauté for a few minutes. Add salt and pepper to taste and leave to cook for a few more minutes, before removing the garlic clove 5. When the tomatoes are slightly shriveled, which should take around 5 minutes, remove from the heat and add the thyme leaves 6.

Prepare the rest in the meantime: cut the orange in half and squeeze the juice, which you can also filter to remove any pulp; leave to one side 7. Take the whole chicken breast, cut it in half and remove any fat and cartilage. Lastly, thoroughly coat both pieces in flour 8 and shake any excess off 9.

Heat some oil and butter in a pan on a low flame; as soon as the bottom is nice and hot, add the chicken 10 and thoroughly brown for a couple of minutes on both sides 11. When nice and golden, add the Grand Marnier, simmer and reduce: be very careful to avoid any backdraft if you are using a gas stove 12.

As soon as the alcohol has evaporated, which should take around 1 minute, add the orange juice 13 and leave to simmer; turn the meat over every now and then. Leave to cook for 10 - 15 minutes and half way through the cooking time add salt and pepper to taste (14-15).

When done, place the chicken breast pieces on a cutting board or a plate and cut into slanted slices each around 0.8 inches thick 17. Garnish with the tomatoes and your orange chicken breast is ready: enjoy it while it's nice and hot 18!