Chicken Breasts with Mango-orange Sauce

Rinse chicken breasts and pat dry. Season with salt and pepper. Heat 1 tablespoon oil in a pan and the sear chicken breast fillets for 6 minutes on each side. Let cool.

Squeeze oranges (about 200 ml/approximately 3/4 cup of juice). Peel mango and cut the flesh into small cubes off the pit. Peel shallots and dice finely. Heat butter in a pan and briefly fry the diced mango while stirring, then sprinkle with sugar and sprinkle with lemon juice. Remove mango cubes from the pan.

Deglaze pan drippings with white wine, add shallots and bring to a brief boil. Pour in orange juice and bring to a boil. Mix cornstarch with a little cold water until smooth. Add cornstarch slurry and orange juice to a pot and bring to a boil. Strain and let cool. Add the diced mango.