1 tablespoon margarine or butter
2 garlic cloves, crushed with side of chef's knife
4 medium skinless, boneless chicken-breast halves (about 1 1/4 pounds)
1/2 teaspoon dried rosemary, crumbled
1/8 to 1/4 teaspoon coarsely ground black pepper
1 teaspoon salt
2 large navel oranges
1/4 cup orange marmalade
1 teaspoon cornstarch
Fresh rosemary sprigs for garnish
Time: 20 min
1. In nonstick 12-inch skillet, melt margarine over medium-high heat; add garlic. Add chicken and sprinkle tops with rosemary, pepper, and 1/2 teaspoon salt and cook 6 minutes. Turn chicken over. Reduce heat to medium; cover and cook 8 minutes or until juices run clear when thickest part of chicken is pierced with tip of knife.
2. Meanwhile, squeeze 1/2 cup juice from 1 orange. Cut peel and white pith from remaining orange. Cut orange in half from stem to blossom end, 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 sauce to boiling over medium-high heat. Cook, stirring constantly, 1 minute or until sauce thickens slightly. Stir in orange slices; heat through. Spoon sauce over chicken on platter. Garnish with rosemary sprigs.