4 Boneless chicken breasts
1/3 cup Onion, chopped frozen
2 tbsp Margarine
1/2 cup Orange juice
1/4 cup White wine, dry /dry sherry
3 tsp Parsley, dried flakes
1 tsp Grated orange peel
1/4 tsp Dried savory, crushed
1/4 tsp Ground mace
1 tbsp Water, cold
1 tbsp Cornstarch
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DIRECTIONS --- IN A 10IN SKILLET COOK CHICKEN AND ONION IN HOT MARGARINE OVER MEDIUM-HIGH 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 3-5 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.
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