Chicken Breasts with Orange Glaze for Two
1 1/2 teaspoons butter or margarine, melted
2 boneless skinless chicken breast halves (1/2 pound)
1/2 teaspoon cornstarch
1/4 teaspoon ground mustard
1/4 cup orange juice
2 tablespoons orange marmalade
1 tablespoon soy sauce
Melt 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.
While chicken is cooking, mix cornstarch and mustard in small bowl. Stir in
remaining ingredients. Place chicken on serving plate; cover to keep warm.
Discard any juices left in the skillet. To 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.
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