6 lg. chicken breast halves
Flour to coat the chicken
1/3 c. olive oil
1 (8 oz.) can tomato sauce
1/2 c. sherry
1/2 c. orange marmalade
1/4 c. chopped onion
1 tbsp. Worcestershire sauce
Salt and pepper to taste

Dredge the chicken breasts in flour. Saute in the olive oil slowly until browned. Pour off the drippings. Mix the rest of the ingredients in a small bowl. Pour the mixture over the chicken breasts. Cover and simmer for 30-45 minutes. Add chicken broth, water or wine to thin the sauce, if necessary. Serve with rice or spaghetti. Serves 6.