I first had this wonderful dish, created by Chef Wayne Martin while cruising Burgundy's Canal du Nivernais aboard the barge L'Art de Vivre. This is an amazing week long slow cruise through France's famous wine country, with plenty of time to get off the barge and explore the nearby towns and countryside.

When we first boarded the floating hotel, we were somewhat surprised it was staffed by an Australian chef - we were in Burgundy after all. But Wayne immediately won his passengers over with the first meal and we all happily feasted for a week on this talented chef's exquisite cuisine.  This dish is a good example of how Wayne takes a few simple ingredients and turns them into something greater than the sum of their parts.

See the travel links below to learn more about Chef Wayne Martin, more of his outstanding contemporary French recipes and more about barge cruising through Burgundy, France.

In a large skillet or pot melt the butter and add the chicken breasts, browning on all sides. Add the sherry and cook for 1 minute. Add the stock, garlic, orange zest and sage. Cover and simmer for 20 minutes.

Transfer chicken to a plate.

Mix orange juice and corn starch together until smooth.

Bring sauce in pan to a boil and slowly add orange juice, cornstarch mixture, stirring constantly. Cook a minute more, stirring. Remove from heat, pour sauce over chicken, garnish with additional orange slices and sage leaves and serve.