1 med. orange
4 med. boneless, skinless chicken breast halves
1 tbsp. butter
1 tbsp. all-purpose flour
1/4 c. water
1/4 c. orange juice
2 tbsp. dry white wine
1 tsp. brown sugar
1/2 tsp. instant chicken bouillon granules Remove peel from half of the orange, using a vegetable peeler. Cut into thin strips. Set aside. Remove white membrane and section the orange, set aside. Rinse the chicken and pat dry. Season chicken lightly with salt and pepper. Place chicken on the unheated rack of boiler pan. Broil 4-5 inches from heat for 12-15 minutes or until tender and no pink remains, turn once. Keep warm. SAUCE: Melt butter in small saucepan, add flour. Cook and stir over medium heat, about 2 minutes. Stir in the water, orange juice, wine, brown sugar and bouillon granules. Cook and stir until thickened and bubbly. Cook 1 minute more. Stir in reserved orange peel and sections. Heat, spoon over the chicken. Serves 4. | 
