Chicken fillet with orange sauce

Kipfilet met sinaasappelsaus

4 double chicken breast fillets, each 200 grams / 7 oz.
white pepper, salt
6 tbsp olive oil
3dl / 1 cup chicken stock or - preferably - chicken fond
1 tsp grated orange peel
4 tbsp Cointreau or other orange liqueur
4 tbsp fresh orange juice
2 tsp corn starch
½ tsp cayenne pepper
100 grams / 4 oz. cold butter, cut in eight
2 large oranges

Brush the chicken fillets with pepper and olive oil. Sear the meat quickly to a golden brown (6 minutes each side). Sprinkle with salt and put for five minutes in a preheated oven at 140ºC / 275ºF.

Bring the stock to a boil. Add cayenne pepper, finely grated orange peel, orange juice and liqueur. Bring to a boil, whisk in the cornstarch and seven of the eight pieces of cold butter. Whisk well. Take from the fire and add the last piece of butter. Add salt and pepper to taste. Slice the oranges.

Slice the fillets and put them on a platter. Pour the sauce around them and garnish with the orange slices.

Serve with brown rice and poached slices of apple.