Orange Chicken
Jennifer Hyde

4 to 6 boneless chicken breasts
2 Tbsp. butter
½ tsp. seasoned salt
1/8 tsp. pepper
½ cup orange marmalade
½ cup orange juice
1 tsp. lemon juice
Orange slices or 1 11-ounce can mandarin oranges
4 – 5 cups cooked rice

Melt butter in a large skillet. Brown chicken, sprinkling each side with seasoned salt and pepper. In a small bowl, mix together brown sugar cornstarch, salt, ginger, orange marmalade, oj, and lemon juice. Pour mixture over chicken. Bring to a boil. Reduce heat to medium-low, cover, and simmer 25 to 35 minutes. Add orange slices and cook 10 more minutes. Serve with rice. Serves 4 to 6.