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Ingredients:
1 tablespoon butter or margarine
4 boneless skinless chicken breast halves (1 1/4 pounds)
1 teaspoon cornstarch
1/2 teaspoon ground mustard
1/2 cup orange juice
1/4 cup E. Waldo Ward Orange Marmalade
2 tablespoons soy sauce
Directions:
1
Melt butter in 8-inch skillet or 3-quart saucepan over medium heat.
Cook chicken in butter about 15 minutes, turning once, until juice
of chicken is no longer pink when center of thickest piece is cut.
2 While
chicken is cooking, mix cornstarch and mustard in a small bowl.
Stir in remaining ingredients.
3
Place
chicken on serving plate; cover to keep warm. Discard any juices
left in skillet.
4
To make the glaze, pour orange mixture into skillet. Heat to boiling
over medium heat, stirring constantly. Boil about 1 minute, stirring
constantly, until glaze is thickened. Pour over chicken.
**This dish
is best served with or over rice. Also try using E. Waldo Ward Apricot
Preserves, Peach Preserves, or even our Apricot-Pineapple Preserves
in place of the Orange Marmalade
Makes
4 servings |