While the chicken fillet is being fried, I'm cooking orange sauce. I wash oranges and lemons, cut them in half and squeeze out the juice. Put on the fire, adding sugar and pieces of orange pulp. In a separate container, I dilute a teaspoon of starch with a small amount of water, and as soon as the orange juice begins to boil, I carefully pour in the diluted starch. I add rosemary, thyme and nut kernels. I immediately turn off the boiling mixture.