Orange-Glazed Chicken

• 3 tablespoons cornstarch
• 14 1/2 ounces vegetable stock can
• 1 teaspoon lemon juice
• 1/2 cup orange marmalade
• 6 each chicken breasts halves, skinless, boneless
• 6 cups rice cooked, hot

1. In bowl mix cornstarch, broth, lemon juice and marmalade until smooth.
2. Set aside.
3. In medium nonstick skillet over medium-high heat, cook chicken in 2 batches, 10 minutes or until browned.
4. Set chicken aside.
5. Stir cornstarch mixture and add.
6. Cook until mixture boils and thickens, stirring constantly.
7. Return chicken to pan.
8. Reduce heat to low.
9. Cover and cook 5 minutes or until chicken is no longer pink.
10. Serve with rice.
11. If desired, garnish rice with fresh parsley and chicken with fresh thyme.

cornstarch, vegetable stock, lemon juice, orange marmalade, chicken breasts halves, rice

Taken from recipeland.com/recipe/v/orange-glazed-chicken-1520 (may not work)