Orange Chicken Breasts
 
2 T margarine
4   boned and skinned chicken breasts
1/2 c  chicken broth
1/4 c honey
1/4 c  orange juice, frozen concentrate -- thawed
1 T lemon juice
1 T cornstarch
1 t curry powder
Salt and pepper -- to taste
6  orange slices
2 T 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 finsih
cooking for about 5 minutes. Do not overcook. Arrange chicken on
platter and garnish with orange slices and toasted almond slices.
Spoon sauce over. Serves 4.