Chicken and Orange Salad

Preheat the oven to 180°C (approximately 350°F).

Season the chicken breasts with salt and  pepper. Heat the clarified butter in an oven-proof skillet and cook the chicken on one side. Turn the chicken over, place in the oven and cook until done, 10 minutes.

Rinse the lettuce, spin dry, and tear into bite-sized pieces. Halve the cucumber lengthwise and cut crosswise into slices. Peel the oranges with a sharp knife, removing the white pith. With a sharp knife cut in between the membranes to separate the fruit. Make a vinaigrette by squeezing the juice from the orange membranes and whisking with the mustard, vinegar, salt, pepper and oil.

Cut the chicken on the diagonal into thin slices.