Peel the oranges using a sharp knife, removing all the white pith. Remove the segments by
cutting between the membranes, holding the fruit over a small bowl to catch any juice. Set aside
with the juice until required.
Season the chicken with salt and fresh ground black pepper. Heat the oil in a non-stick frying
pan and cook the chicken breasts for 5 minutes on each side. Take out of the frying pan and wrap in
foil; the meat will continue to cook for a while.
To make the sauce, blend together the cornflour with the juice from the orange. Add the yogurt
and mustard. Put into the frying pan and slowly bring to the boil. Simmer for 1 minute.
Add the orange segments to the sauce and heat gently. Unwrap the chicken and add any excess
juices to the sauce. Slice on the diagonal and serve with the sauce, new potatoes and sliced
courgettes tossed in parsley.