4 chicken breasts (6 oz. each)
Flour
1 tbsp. garlic
3 tbsp. butter
2/3 c. orange juice
1/2 c. chicken stock
1 tbsp. orange zest
4 tbsp. chopped cilantro
1 1/2 tbsp. curry powder
1 1/2 tsp. cumin
1 tsp. basil
1 tsp. parsley
1 tbsp. mustard
1 tsp. salt and pepper
2 tbsp. cornstarch and water

Pound the breasts and lightly flour each one. Saute the chicken in garlic and butter until almost done. Add liquid, zest, cilantro, spices and mustard. Simmer until chicken is done.

Remove the chicken and thicken the liquid with cornstarch and water mixture. Add chicken to sauce and heat until chicken is hot.