1 Tablespoon butter
2 Garlic cloves crushed
4 Medium boneless skinless chicken breast halves (about 1 1/4 lbs)
1/2 Teaspoon dry rosemary
1/4 Teaspoon coarsely ground black pepper
1 Teaspoon salt
2 Large navel oranges
1/4 Cup marmalade
1 Teaspoon corn starch
Fresh rosemary sprigs and orange to garnish
Our wine pick for this meal is:
Chicken browning in skillet
Time for dinner
1. In nonstick pan melt butter over medium high heat. Add garlic. Add chicken and sprinkle tops with rosemary, pepper, and 1/2 teaspoon salt. Cook 6
minutes. Turn chicken over, reduce heat to medium, cover and cook 8 minutes or until juices run clear.
2. Meanwhile, squeeze 1/2 cup juice from 1 orange. Cut and peel white pith from 1 orange. Cut orange in half from stem to blossom then cut each half crosswise into 1/4 inch thick slices. In cup mix orange juice, marmalade, cornstarch, remaining 1/2 teaspoon salt and 1/4 cup water until blended.
3. Transfer chicken to warm platter. To same skillet add orange juice mixture heat to boiling. Cook stirring constantly until sauce thickens slightly. Stir in orange slices. Spoon sauce over chicken, garnish with rosemary and fresh orange.