The combination of freshly chopped sage leaves and orange gives chicken a real boost, especially if you marinade the chicken overnight for extra flavour. I garnished the dish I cooked for the photo with slices of satsuma as had some left in the fruit bowl. The result was positive; the satsuma's extra sweetness added greatly to the overall taste of the dish. But orange slices, as suggested in the recipe, do just as well. The clean crisp aromatic flavours of the wine from Bridewell Organic Gardens, which I served with it, complemented the flavours perfectly. You can buy Bridewell Organic wine from the village shop in Finstock tel (01993) 869096.

YOU WILL NEED: 4 chicken breasts skinned and free from bone 4 large oranges 2 cloves garlic - chopped fine 1 tbspn soy sauce 4 sprig sage - chopped fine Piece of fresh ginger, size of a walnut - chopped fine Oil to fry Flour to dust chicken breasts Pepper to season but no salt - the soy sauce should provide the required saltiness.

METHOD: Squeeze the juice from three and a half oranges - reserving the other half as garnish.

Make the marinade by adding the chopped sage, garlic, ginger and soy to the orange juice.

Place chicken breasts into the marinade and store covered for at least three hours, though overnight is best. Do turn chicken breasts at least once while marinating.

When ready to cook, remove the chicken breasts from the marinade, pat dry with kitchen paper and dust generously with flour. Do not throw the marinade away.

Heat a little oil in large frying pan and cook chicken breasts until golden brown on both sides.

Remove chicken from pan and keep warm while you cook the sauce.

Pour the marinade into the frying pan and allow it to bubble for a few minutes stirring now and again to combine chicken juices left in the pan with the marinade.

When the liquid has reduced by a quarter, remove from the heat and check seasoning.

Cut each chicken breast into four on serving plate, garnish with orange or satsuma slices and strain sauce on to each one.