Chicken Breasts with Orange Glaze
2 tablespoons butter
8 boneless skinless chicken breast halves (2 1/2 pounds)
2 teaspoons cornstarch
1 teaspoon ground mustard
1 cup orange juice
1/2 cup orange marmalade
4 tablespoons soy sauce
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.
While chicken is cooking, mix cornstarch and mustard in small bowl.
Stir in remaining ingredients. Place chicken on serving plate; cover
to keep warm. Discard any juices left in the skillet.
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.
Makes 8 servings