Chicken In Orange Sauce 6 4-oz. chicken breast halves, skinned 3 tbsp. orange juice concentrate, thawed 1 cup defatted chicken broth or water 3 whole cloves 1 3-inch cinnamon stick 1/8 tsp. black pepper Pinch cayenne pepper to taste 1 1/2 tsp. potato starch Orange slices for garnish Parsley sprigs In a nonstick skillet, over medium-high heat, brown the chicken breast on both sides in the orange juice concentrate and 1/4 cup of the broth for about 15-20 minutes. Add the cloves, cinnamon stick, pepper, cayenne, and 1/2 cup of the broth. Bring to a boil. Reduce the heat to medium-low, cover, and simmer for 7-10 minutes or until the chicken is no longer pink inside. With the remaining 1/4 cup broth, blend in the potato starch until smooth. Add this mixture to the skillet and stir until the gravy thickens and begins to bubble. Arrange the chicken on a platter and pour the sauce over all or pass the sauce around to individual plates. Garnish with the orange slices and parsley. Serves 4-6. Calories - 132; Saturated fat - 0 g.; Total fat - 2 g.; Carbohydrates - 1 g.; Cholesterol - 68 mg.; Sodium - 89 mg. Gail Ashkanazi-Hankin, Denver Author of Passover Lite

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