Season the breasts lightly with salt and freshly cracked black pepper. Heat up a frying pan and, when it’s hot, add the butter; let the butter melt and once it stops frothing add the olive oil; then put in the breasts, skin side down. Keep the heat on medium high and fry for 2 minutes before turning over and cooking for a further minute. Remove the breasts to a warmed plate and keep in a warm place.
Add the oregano to the pan and stir well, then add the horseradish, balsamic vinegar and stock and bring to the boil. Boil until the sauce has reduced by half, then take it off the heat and return the breasts to the pan. Heat up the soba noodles and serve the breasts on top with a covering of the sauce.
© 1997 Peter Gordon. All rights reserved.