Make chicken filets thiner, spread over with Vegeta on both sides and brush with mustard.
In larger skillet heat the oil and half amount of butter and gently sauté chicken on both sides around 8 minutes. Chicken take out and place on a warm plate.
In the same skillet put remaining butter, grated orange rinds, orange juice and sugar and cook stirring for about 3 to 4 minutes.
Add starch fluor mixed with little water and at the end thin slices of peeled orange. Cook shortly altogether and if needed dilute sauce with water, andd some salt.
Arrange chicken filets on the warm plate, put a slice of orrange on each filet and pour over hot sauce. As a side dish, you may serve boiled rice, and according to your wish various boiled vegetables.
Pay attention not to over-sauté chicken filets and make them too dry.
Spread Vegeta over chicken filets and leave them marinated for approximately 10 minutes than brush them with mustard.