This is a delicious recipe, a nice one to serve guests. It came from Jodee Linta, my long-time friend who now lives in AZ. We taught together for many years in Michigan.

An excellent side for this recipe is Mushroom Rice Pilaf.

Chicken l'Orange

4 skinless, boneless chicken breast halves
1 T olive oil
2 tsp cornstarch
2/3 c orange juice
1/3 c Heinz 57 sauce
1/4 c orange marmalade
toasted slivered almonds

1. Lightly flatten chicken breasts. Slowly sauté them in oil until done, about 8 to 19 minutes. Remove chicken and set aside.
2. Dissoslve cornstarch in orange juice, stir in 57 sauce and marmalade. Pour into skillet and heat, stirring constantly, until mixture is hot and thickened.
3. Return chicken to skillet and heat.

To serve, spoon sauce over chicken and garnish with almonds.