Instructions: The day before, remove the meat from the bones. You will have two boneless and skinless breasts, thighs and a few nuggets of leg meat. (Alternatively, prepare chicken breasts - skin if neccesary, and clean.) Pound the meat between sheets of plastic wrap until pieces are 1/4-inch thick. Cover with plastic wrap and refrigerate. (Use bones and nuggets of meat from pheasant legs to make stock in water - about 6 cups, along with a few slices of onion, celery and carrot. Add a small piece of bay leaf and a few peppercorns. Bring to a boil and then reduce the heat and simmer for 2 hours. Strain and cool the stock.)

In a non-stick frying pan heat the butter and oil over medium-high heat until the butter turns light golden. Dip the meat into flour lightly coating it, place in the pan what would have been skin-side down and sprinkle with salt and pepper. Saute slowly for about 3 minutes and turn over and cook 3 minutes longer this time over medium heat, try not to over brown them. Remove from the pan and keep warm covered with a little aluminum foil.

Add the shallots and cook one minute. Add the stock, orange extract and zest and Splenda. Bring to a boil. Reduce the mixture until it is about 1/2 cup in volume, add heavy cream and butter and cook to thicken 3 additional minutes. Add cooked pheasant or chicken. Warm them in the sauce turning a few times, adjust the seasonings with salt and white pepper to your taste. Serve immediately sprinkled with chopped chives and the remaining sauce.

This recipe yields 2 servings;

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