Chicken A L'Orange 1

• 4 medium skinless, boneless, chicken breast halves (about 1 lb.)
• nonstick cooking spray
• 1 1/2 tsp. cornstarch
• 1/2 tsp. finely shredded orange peel
• 1/8 tsp. salt
• 1/2 c. orange juice
• 1 Tbsp. orange liqueur
• 1 tsp. honey
• 2 medium oranges, peeled and sectioned

1. Rinse chicken; pat dry.
2. Spray a cold, large, nonstick skillet with nonstick coating.
3. Preheat skillet over medium heat.
4. Cook chicken in hot skillet for 10 to 12 minutes or until chicken is tender and no longer pink, turning once.
5. Meanwhile, for sauce, in a small saucepan, stir together the cornstarch, orange peel and salt.
6. Gradually stir the 1/2 cup orange juice into the cornstarch mixture.
7. Stir in the orange liqueur and honey.
8. Cook and stir until thickened and bubbly.
9. Cook and stir for 2 minutes more. Stir in the orange sections; heat through.

skinless, nonstick cooking spray, cornstarch, orange peel, salt, orange juice, orange liqueur, honey, oranges

Taken from www.cookbooks.com/Recipe-Details.aspx?id=287683 (may not work)