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Chicken Breasts With Orange Glaze

chicken - breast

2 whole boneless chicken breasts; skinned and halved
1 egg; beaten
1/2 cup seasoned dry bread crumbs
2 tablespoons vegetable oil
1 clove garlic; chopped fine
1/4 cup orange-flavored liqueur
2 tablespoons orange marmalade
1 tablespoon water
1/2 teaspoon lemon juice
1/4 teaspoon Worcestershire sauce
1/4 teaspoon Dijon mustard
salt and pepper
----SEASONED BREAD CRUMBS----
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon dried thyme
1/2 cup dry bread crumbs

Pound chicken breasts until about 1/4-inch thick. Dip chicken in egg, then in crumbs to coat well. Shake off excess crumbs. In large heavy frypan, heat oil over medium-high heat. Add chicken and garlic; sauté for about 6 minutes or until no longer pink inside, turning once. Remove from pan and keep warm. Add liqueur to frypan and bring to a simmer, scraping up browned bits from bottom of pan. Stir in marmalade, water, lemon juice, Worcestershire sauce and mustard. Reduce heat to low. Return chicken to frypan; cover and cook for 2 minutes, turning chicken once. Add salt and pepper to taste. Steamed rice and Brussels sprouts could round out the plate in the fall and winter; go for green beans in the spring and summer. If it's a company dinner, add a spinach, red onion and mushroom salad, sprinkled with toasted pine nuts. For a quick family meal, cut some carrot sticks and trim a bunch of radishes for pre-dinner snacking.

Contributor: Six O'Clock Solutions - Eve Johnson/Vancouver Sun

Yield: 4 servings

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