1/ Steam capon fillets for 15 minutes to keep them moist. Keep warm.
2/ Make the sauce. Peel orange zest and squeeze out juice. Finely slice shallot and fry in 20g of butter until golden. Add wine and leave to reduce by half. Add orange juice and cinnamon. Wait 5 minutes before adding the zest. Season. Keep warm.
3/ Fry chestnuts in 25g of butter for 5 minutes then pour a quarter of the sauce on top to coat them.
4/ Roughly chop pain d’épices and fry in 25g of butter for 2 minutes until golden. Whisk the remaining butter into the sauce.
5/ Serve the supremes with chestnuts and sauce. Dust with pain d’épices. Season to taste and garnish with chervil.