Chicken fillets are lightly crushed, seasoned with salt and pepper and fry. To them in the pan and fry a few twigs of thyme. Quenched with white wine and put in the oven to doizpeche with thyme, white wine and extra juice from the orange. Cut the onion and garlic and fry gently. Then extinguished with white wine, add the lemon juice and a little is evaporated add the cream, red pepper, cut into small cubes, lemon and thin crusts. Leave on low heat to take on the color of the pod and thickens. Mix sugar and balsamic vinegar in equal amounts and thicken over low heat. 2 plates, which will be served dish mottled compressed vinegar (adds flavor). Chicken cut into slices and arrange fan, pour the sauce and can be ordered thawed vegetables, seasoned with salt, white pepper, nutmeg and vegetable broth (not cubes and liquid). For decoration use thyme branches.