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
1Melt 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.
3Place chicken on
serving plate; cover to keep warm. Discard any juices left in skillet.
4To 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