Serves 4.

INGREDIENTS

  • 2 tablespoons (1/4 stick) butter
  • 4 boneless chicken breast halves
  • 1 teaspoon minced fresh rosemary or 1/2 teaspoon dried
  • 1/3 cup frozen orange juice concentrate, thawed
  • 1/3 cup canned chicken broth
  • 2 tablespoons brandy
  • orange slices (optional)

    DIRECTIONS

    Melt butter in heavy large skillet over medium-high heat. Season chicken with rosemary, salt and pepper. Add chicken to skillet and sauté until brown, about 3 minutes per side. Add orange juice concentrate, chicken broth and brandy and simmer until chicken is just cooked through, 5 minutes. Transfer chicken to plate; tent with foil to keep warm. Boil pan juices until thickened to sauce consistency, stirring occasionally, about 5 minutes. Spoon sauce over chicken. Garnish with orange slices, if desired, and serve.