1. Fry the chicken pieces without fat in a non-stick or heavy frying pan, turning until evenly browned.

2. Stir in the brandy, orange juice and spring onions. Bring to the boil, then cover and simmer for 15 minutes, or until the chicken is tender and the juices run clear, not pink, when pierced with the point of a sharp knife.

3. Blend the corn flour with a little water, then mix into the fro mage frais. Stir this into a small saucepan and cook over a moderate heat until boiling.

4. Adjust the seasoning to taste and serve with boiled rice or pasta and green salad, if you wish.

Notes: For a healthy version of this dish, suitable for those who are watching their weight, use low-fat-fro mage frais which is virtually fat-free. The sauce will still be beautifully creamy.