Cook potatoes separately.

1. Cut a slice of peel and pith from each other of the oranges. Cut of the rest of the peel and pith in slices. Reserve all the juice. Cut out each segment, leaving the membrane behind. Squeeze the remaining juice from the membrane.

2. Season the chicken with salt and heat oil in skillet.

3. Cook chicken for 5 minutes on each side. Take out of the skillet and wrap in foil - meat will continue to cook in foil

4. Blend cornstarch with the orange juice. Add the yogurt and mustard.

5. Put sauce into the skillet and bring to a boil. Simmer for 1 minute

6. Add the orange segments to the sauce and heat gently. Unwrap the chicken, check that it is cooked through and add any excess juices to the sauce.

7. Slice the chicken breasts on the diagonal and serve with the sauce and potatoes.