2 tbsp. butter
4 chicken breast halves with bone
2/3 c. fresh orange juice
2/3 c. fresh or frozen cranberries
1 tbsp. honey
2 tbsp. grated orange peel
2 tbsp. cornstarch
1/8 tsp. ground cloves

In a large frying pan, melt butter over medium heat. Add chicken breasts and cook about 10 minutes on each side, until juice run clear.

In a medium-size non-aluminum saucepan, combine orange juice, cranberries, honey, orange peel, cornstarch and cloves. Cook over medium heat, stirring occasionally, until thickened. Spoon sauce over chicken breasts. Serves 4.