Lightly coat the AIA chicken breasts in flour and brown them in a pan with a few drops of oil. Add the grated rind and the juice of an orange, add the brandy and leave to evaporate.

Once cooked, remove the chicken breasts from the pan, add 1/2 a glass of milk to the juice along with a few sprigs of thyme and continue to cook for a few minutes until the sauce reaches the desired consistency.

Pour the sauce over the chicken breasts and sprinkle with pepper. Garnish with a few slices of orange.