8 oz. chicken breasts
1 egg, whipped
6 oz. chicken stock
1 oz. Curacao
Juice from 1 orange
1/2 c. flour
4 tbsp. clarified butter
1 tbsp. cornstarch
1 oz. Marsala

Heat butter in skillet over moderate heat. Next, dip the chicken breasts first in flour and then egg. Lightly brown. Thicken chicken stock with cornstarch. Add to chicken along with marsala, curacao and orange juice. Simmer, uncovered until the chicken is tender and the sauce has thickened. Best if served over large egg noodles.