Season the chicken breasts. Heat the butter in a medium frying pan and saute the chicken breasts for about 3-4 minutes, turning once, until lightly browned.
Add the orange juice and bring to a simmer. Cover and cook over a low heat for 7-8 minutes until the chicken is cooked. Remove the breasts and keep warm.
Add the mint to the pan and simmer for one minute. Pour the sauce over the breasts.
Serve immediately with rice, green salad and if you like a light dry red wine.