Recipe - Orange-Sauce Chicken

4 Boneless chicken breasts
1/3 cup Onion; chopped frozen
2 tablespoon Margarine
One half cup Orange juice
One fourth cup White wine; dry /dry sherry
3 teaspoon Parsley; dried flakes
1 teaspoon Grated orange peel
One fourth teaspoon Dried savory, crushed
One fourth teaspoon Ground mace
1 tablespoon Water;cold
1 tablespoon Cornstarch

DIRECTIONS IN A 10IN SKILLET COOK CHICKEN AND ONION IN HOT MARGARINE
OVER MEDIUMHIGH HEAT 8 MINBUTES, TURNING CHICKEN TO BROWN EVENLY. IN A
SMALL BOLW STIR TO GETHER ORANGE JUICE, SHERRY OR WINE, BROWN SUGAR,
PARSLEY, ORANGE PEEL, SAVORY, AND MACE. POUR OVER CHICKEN IN SKILLET. BRING
TO BOILING; REDUCE HEAT. COVER AND SIMMER 35 MINUTES OT TILL CHICKEN IS
TENDER. USE A SLOTTED SPOON TO TRANSFER CHICKEN TO A WARM PLATTER. COVER TO
KEEP WARM. STIR WATER INTO CORNSTARCH; STIR INTO LIQUID IN SKILLET. COOK
AND STIR TILL THICKENED AND BUBBLY. COOK AND STIR 2 MINUTES MORE. SPOON
OVER CHICKEN. SERVE WITH A RICE DISH. GARNISH WITH ORANGE SLICES + PARSLEY
SPRIGS.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini