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