Chicken in creamy orange sauce

Ingredients

• 4 chicken breast fillets
• ½ pint orange juice
• 3 spring onions chopped
• 1 tablespoon oil
• 2 teaspoons cornflour
• 6 tablespoons low fat fromage frais
• Salt and black pepper

Method

Fry chicken fillets in the vegetable oil in a non-stick pan, turning until evenly browned.

Stir in orange juice and spring onions.

Bring to the boil, cover and simmer for 15 minutes or until chicken is tender and juices run clear when pierced.

Blend cornflour with a little water and combine with fromage frais.

Pour over chicken and stir over a moderate heat until sauce boils.   Simmer for 2 minutes.  Season and serve with boiled rice and green salad.