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

• 1 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.
• 2 While chicken is cooking, mix cornstarch and mustard in small bowl. Stir in remaining ingredients.
• 3 Place chicken on serving plate; cover to keep warm. Discard any juices left in the skillet.
• 4 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.