Orange rosemary Chicken
Serves 4

1 Tablespoon butter
2 Garlic cloves crushed
4 Medium boneless skinless chicken breast halves (about 1 1/4 lbs)
1/2 Teaspoon dry rosemary
1/4 Teaspoon coarsely ground black pepper
1 Teaspoon salt
2 Large navel oranges
1/4 Cup marmalade
1 Teaspoon cornstarch
Fresh rosemary sprigs and orange to garnish

1. In nonstick pan melt butter over medium high heat. Add garlic.
Add chicken and sprinkle tops with rosemary, pepper, and 1/2 teaspoon
salt. Cook 6 minutes.  Turn chicken over, reduce heat to medium, cover
and cook 8 minutes or until juices run clear.

2. Meanwhile, squeeze 1/2 cup juice from 1 orange.  Cut and peel white
pith from 1 orange. Cut orange in half from stem to blossom then cut
each half crosswise into 1/4 inch thick slices. In cup mix orange
juice, marmalade, cornstarch, remaining 1/2 teaspoon salt and 1/4 cup
water until blended.

3. Transfer chicken to warm platter.  To same skillet add orange juice
mixture heat to boiling. Cook stirring constantly until sauce thickens
slightly. Stir in orange slices. Spoon sauce over chicken, garnish with
rosemary and fresh orange.