Orange Chicken Breasts
Source: Canadian Living Rush Hour Cookbook
Servings: 4

2 tablespoons margarine
4 boned and skinned chicken breasts
1/2 cup chicken broth
1/4 cup honey
1/4 cup orange juice, frozen concentrate -- thawed
1 tablespoon lemon juice
1 tablespoon cornstarch
1 teaspoon curry powder
salt and pepper -- to taste
6 orange slices
2 tablespoons toasted almonds

In skillet melt butter; brown chicken lightly on both sides; remove and set aside.

Mix together chicken stock, honey and orange juice concentrate and lemon juice. Blend in cornstarch and curry powder. Pour into skillet, bring to a boil, stir until thickened. Season to taste with salt and pepper.

Return chicken to skillet and finish cooking for about 5 minutes. Do not overcook. Arrange chicken on platter and garnish with orange slices and toasted almond slices. Spoon sauce over.