chicken breasts, halved, boneless and skinless
orange peel, finely shredded
oranges, peeled, sectioned, and seeded
2Spray a cold large nonstick skillet with nonstick coating.
3Cook chicken in hot skillet for 10 to 12 minutes or until chicken is tender and no longer pink, turning once.
4Meanwhile, for sauce, in a small saucepan stir together the cornstarch, orange peel and salt.
5Gradually stir the 1/2 cup orange juice into the cornstarch mixture.
6Stir in the orange liqueur or orange juice and honey.
7Cook and stir until thickened and bubbly.
8Cook and stir for 2 minutes more.
9Stir in orange sections; heat through.
10To serve, transfer the chicken to dinner plates.
11Spoon sauce over chicken.