Orange Chicken Burgundy

• 3 lb. boneless chicken breasts (or any chicken parts)
• 2 Tbsp. butter
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 3 Tbsp. brown sugar
• 1 Tbsp. cornstarch
• 1/8 tsp. ginger
• 1/4 tsp. salt
• 1/3 c. orange marmalade
• 1/3 c. orange juice
• 1 tsp. lemon juice
• 1/3 c. Burgundy
• 1 orange, sliced thinly

1. In a large frying pan or electric skillet, brown chicken in butter.
2. Season with salt and pepper.
3. Add remaining ingredients, except Burgundy and orange slices.
4. Reduce heat, cover (can also be put in 375u0b0 oven) and simmer, stirring and basting occasionally until tender.
5. Add Burgundy and orange slices.
6. Continue simmering another 10 minutes.
7. Serve hot.

chicken breasts, butter, salt, pepper, brown sugar, cornstarch, ginger, salt, orange marmalade, orange juice, lemon juice, burgundy, orange

Taken from www.cookbooks.com/Recipe-Details.aspx?id=220044 (may not work)