Chicken gujons with an orange and mint sauce

This started out as a Spanish recipe where the chicken is first browned and then further cooked with the orange and mint, but to my mind it didn't work out too well, so I've modified it to suit my taste.  I've added a coating of salt, pepper, crushed garlic and then rolled the chicken pieces in wholemeal flour before frying them, and made the orange sauce separately.   Judging by the family yesterday, they really like it too!

Ingredients
2 large skinless, boneless chicken breasts
3 garlic cloves
Salt & pepper
1 tablespoon wholemeal flour
Olive oil for frying
3 whole oranges

1 good handful of mint
25g cold butter

Method
Juice two of the oranges - you should get about 150 ml of orange juice.  Slice the other range into 8 and remove the central pith and slice off the skin to leave 8 orange wedges.  Finely chop the mint and set everything aside for later.

First cut the chicken breasts into bite size gujons.  Crush the garlic onto the chicken pieces and add the salt and pepper to taste.  Mix the chicken with the garlic, salt and pepper to evenly coat the chicken, then dust with the wholemeal flour.

Heat a small amount of olive oil in a non stick pan and fry the chicken pieces until lightly browned.  Take the chicken off the heat, wrap it in foil and keep warm ready for serving,

Now make the sauce.  Using the same pan the chicken was fried in, add the orange juice and bring to the boil, then reduce it just a little for no longer than 1-2 minutes - it should still be liquid and not starting to thicken.  Now add the chopped mint and the butter and stir vigorously until the butter has melted but not clarified.  Season to taste with salt and pepper.

To serve, put the chicken gujons on a plate, spoon the sauce over and garnish with the orange wedges.  This goes well with a red pepper salad, or any leaves and either potato salad (my favourite) or rice (Suzanne's favourite)