Ingredients

Instructions

  1. Saute chicken in butter 8 to 10 minutes.
  2. Remove; set aside.
  3. Mix cornstarch and juice.
  4. Stir in 57 sauce and marmalade.
  5. Pour into skillet.
  6. Cook on low heat until thickened.
  7. Put chicken in sauce.
  8. Heat; serve on top of rice sprinkled with almonds and orange zest.