Place the shallot, ginger, bay leaves, peppercorns and the wine in a small saucepan and place on a low flame until only a bit of liquid is left and a slight glaze appears on the bottom of the pan (approx ½ an hour).

Add the cream to the wine reduction and reduce further on very low heat.

Pick the thyme leaves off the stalks and place them in a mortar & pestle with the paprika, chilli, garlic, turmeric, a decent pinch or two of sea salt and some cracked pepper.

Grind the ingredients together add a few drips of olive oil.

Rub the paste into the skin on top of each chicken breast and smear any leftovers onto the bottom of the breasts.

Place a non stick pan on med-high heat and add a touch oil, sear the breasts skin side down first until lightly coloured, turn and sear the bottom and transfer to a lightly oiled oven proof dish and bake for 12-18 minutes, breasts will feel firm to the touch when cooked. It’s a fine line between under cooked and overcooked chicken so monitor it closely.

By the time the chicken goes in the oven the reduced wine and cream should be ready to start adding the butter.

Turn the heat up on the wine/cream reduction for just a minute and then remove the saucepan from the heat all together.

Using a wooden spoon, stir in butter cubes about 5 at a time. Do not add more until the others have completely melted (very important that you constantly stir at this stage).

Add the remaining butters 5 at a time then stir in the orange juice and cinnamon, taste for seasoning and strain the entire sauce through a fine sieve and set aside.

Arrange the now finished breasts on the plates and pour the sauce over just before serving. Definitely a white wine meal, and for once I agree with the “Unoaked Chardonnay enthusiasts”, a perfect match.