Chicken Fillets in Coconut Curry Sauce

Rinse chicken breast fillets and dry with kitchen roll. Season with salt, pepper and curry. Heat oil in a saucepan. Roast chicken breasts in it, remove and keep warm. For the sauce, clean and rinse scallions and cut diagonally into pieces. In the same fat in which the chicken fillets were fried, sauté the scallions. Pour in coconut milk and clear soup and let it bubble up. Refine the sauce with honey, orange juice, saffron and mustard. Season with salt, pepper and curry. If you like, you can thicken the sauce with white sauce thickener.

Peel the oranges and remove the white skin. Cut the flesh into fillets. Add the fillets to the sauce and heat briefly. Serve the chicken fillets with the sauce on four plates. Serve with brown rice.

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