Chicken fillet with baked apple, walnuts and wine jus

Clean the orange and grate the orange skin thinly. Mix in a deep plate of paprika, cinnamon, orange zest, some salt and freshly ground black pepper. Roll the chicken breasts through this spice mixture and press well.

Heat a little more than half of the butter in the frying pan until the foam dries. Fry the chicken breasts over high heat in 4 minutes around brown. Pour the wine and fond along the edge of the pan. Let the chicken breast simmer gently for 15-20 minutes. Let the moisture evaporate to a nice gravy.

In the meantime, peel the apples, remove the cores and slice 5 apple slices per person. Heat the remaining butter in the frying pan and fry the apple slices in 3 minutes brown and done. Turn them carefully with a spatula. Divide the walnuts between them and bake for another 2 minutes.

Serve the chicken fillets with some gravy on hot plates. Divide the apple wedges, walnuts and thyme over them. Tasty with green beans.