Dust the chicken lightly in the seasoned flour.

Heat the oil in a frying pan and fry the chicken breasts gently for about 6 minutes on each side, or until tender but cooked through.

Meanwhile make the blackcurrant sauce. Put the blackcurrants into a pan with the orange juice, red wine and sugar to taste. Cover and simmer gently until the blackcurrants are soft, which will only take a few minutes.

Blend the blackcurrants in a liquidizer or food processor until they are smooth. Press through a wire sieve to remove the pips.

Reheat the blackcurrant puree in the saucepan, adding sufficient chicken stock to give it a smooth coating consistency

Arrange the cooked chicken breasts on individual serving plates. Put a spoonful of the blackcurrant sauce over each breast and garnish with the mange tout, julienne strips of orange peel, lemon slices and the whole blackcurrants.