Put the chicken between pieces
of cling film and flatten slightly by
bashing with a pan. Unwrap and
sprinkle on both sides with pepper.
Heat the oil in a pan over a medium
heat, then fry the chicken for
5 minutes, turning halfway through.
Pour 2 tbsp vinegar over the
chicken, add the orange juice
and stock and sprinkle with the
rosemary and salt. Bring to the boil,
lower the heat and bubble gently
for 5 minutes until tender, spooning
with the sauce frequently and
turning chicken halfway through.
Stir in the sugar, butter and rest
of the vinegar, then sizzle for a few
minutes until reduced and glossy.
Put the chicken in a serving dish,
spoon the sauce over and garnish
with orange and rosemary. Serve
with rice and a crisp green salad.