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