Chicken fillets, lemon whipped cream and spicy semolina

Heat the olive oil in a frying pan.

Place the chicken fillets in the pan and brown on both sides. Cook for 15 minutes, turning regularly, until they are golden brown. Season with salt and pepper.

Peel the oranges and blood oranges, break into segments and remove the pith and membranes. Set aside.

Pour the chilled Alsace Lait low-fat crème fraîche for whipping into the bowl of a food processor that has been in the freezer for around 20 minutes. Add a pinch of salt. Whip the cream until it thickens, pour in a thin trickle of lemon juice and whip vigorously until stiff.

Bring a small pan of salted water to the boil.

Pour the organic spiced semolina into a mixing bowl, cover with boiling water, stir with a fork and leave to swell, covering with a cloth.

To serve: Plate the semolina using a pastry cutter for shape, place the chicken fillet on the semolina, then the lemon whipped cream. Finally, garnish with the orange and blood orange segments and a few rocket leaves.

It's now ready; enjoy!