This is so good with brown rice and a veggie!

2 chicken breast halves, skinless and boneless
1 T. margarine or butter
1/2 tsp. cornstarch
1/4 tsp. ground mustard
1/4 C. orange juice
2 T. orange marmalade
1 T. soy sauce

  1. Melt margarine over medium heat in skillet.
  2. Cook chicken in margarine about 15 minutes, turning once, until no longer pink.
  3. While chicken is cooking, mix cornstarch and mustard in small bowl. Stir in orange juice, marmalade and soy sauce, mixing well.
  4. Place chicken on plate and cover to keep warm.
  5. Discard extra juices in skillet.
  6. Pour orange mixture into same skillet.
  7. Heat over medium heat to boiling, stirring constantly.
  8. Continue boiling 1 minute, until thickened.
  9. Pour over chicken breasts.

Makes 2 servings.

Author:       Categories: Chicken, Cookbook, Main Dishes

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