Chicken fillet with broad bean stew

Cook in a large pan the potatoes with the garlic in water with salt in about 20 minutes until done. Add the broad beans for the last 5 minutes of the cooking time and cook them.

Meanwhile, grate the skin thinly from the orange. Peel the orange with a sharp knife to the flesh and cut the orange into slices.

Sprinkle the chicken with salt and pepper. Heat 25 g of butter in a frying pan and fry the chicken breasts in about 10 minutes on both sides until golden brown and done. Bake the slices of orange the last minute.

Pour the water from the potatoes. Stamp the potatoes to a coarse puree. Stir in the remaining butter, the orange zest and to taste salt and freshly ground pepper through the stew. Divide the stew over 4 plates and put the chicken and slices of orange next to it. Sprinkle the fresh mint over it.