Ingredients:
1 tablespoon butter
2 garlic cloves, minced
4 small boneless skinless chicken breasts
1/8-1/4 teaspoon chopped dried rosemary leaves
1/8-1/4 teaspoon black pepper
1 teaspoon salt
2 large navel oranges
1 teaspoon cornstarch
Directions:
In a nonstick 12 inch skillet, melt butter over med-high heat; add garlic. Add chicken and sprinkle tops with rosemary, pepper, and 1/2 teaspoons salt. Cook 6 minutes. Turn chicken over. Reduce heat to medium; cover and cook 8 minutes or until juices run clear when thickest part of chicken is pierced with tip of a knife.
Meanwhile, squeeze 1/2 cup juice from 1 orange. Cut peel and white pith from remaining orange. Cut orange in half from stem to blossom, then cut each half crosswise into 1/4 inch thick slices. In a cup, mix orange juice, cornstarch, salt and 1/4 cup water until blended.
Transfer chicken to warm platter. To the same skillet, add orange juice mixture. Heat sauce to boiling over med-high heat. Cook stirring constantly, 1 minute or until sauce thickens slightly. Stir in orange slices. Heat through. Spoon sauce over chicken on platter.
Servings: 4
Time preparation: 10 min.
Time total: 20 min.