Cut chicken breasts into fingers (or use chicken tenders), dust with seasoned flour and fry in hot olive oil until lightly browned.
Remove and set aside. Cut an onion top to bottom into thin slivers and thinly slice a bulb of fennel and fry these slowly, together
with a crushed clove of garlic, for a few minutes until starting to soften, then return the chicken to the pan, add the grated zest
and juice of an orange and a splash of dry white wine (or dry vermouth), season well and bring to a boil, turn the heat low, cover
and simmer gently for 10 – 15 minutes, until the chicken is fully cooked and the sauce has started to thicken. Meanwhile, segment
an orange using a sharp knife, removing the skin and cutting between the membranes. Stir the orange segments into the chicken,
warm through, garnish with coriander leaves and serve with rice.