Orange-Rosemary Chicken

• 1 tbsp. margarine or butter
• 2 clove garlic
• 4 medium skinless, boneless chicken-breast halves
• 1/2 tsp. dried rosemary
• .13 tsp. coarsely ground black pepper
• 1 tsp. salt
• 2 large navel oranges
• 1/4 c. orange marmalade
• 1 tsp. cornstarch
• Fresh rosemary sprigs for garnish

1. In nonstick 12-inch skillet, melt margarine over medium-high heat; add garlic.
2. Add chicken and sprinkle tops with rosemary, pepper, and 1/2 teaspoon salt and cook 6 minutes.
3. Turn chicken over.
4. Reduce heat to medium; cover and cook 8 minutes or until juices run clear when thickest part of chicken is pierced with tip of knife.
5. Meanwhile, squeeze 1/2 cup juice from 1 orange.
6. Cut peel and white pith from remaining orange.
7. Cut orange in half from stem to blossom end, then cut each half crosswise into 1/4-inch-thick slices.
8. In cup, mix orange juice, marmalade, cornstarch, remaining 1/2 teaspoon salt, and 1/4 cup water until blended.
9. Transfer chicken to warm platter.
10. To same skillet, add orange-juice mixture; heat sauce to boiling over medium-high heat.
11. Cook, stirring constantly, 1 minute or until sauce thickens slightly.
12. Stir in orange slices; heat through.
13. Spoon sauce over chicken on platter.
14. Garnish with rosemary sprigs.

margarine, clove garlic, skinless, rosemary, ground black pepper, salt, oranges, orange marmalade, cornstarch, rosemary

Taken from www.delish.com/recipefinder/orange-rosemary-chicken2 (may not work)