1 pkg. skinless & boneless thighs or breasts (about 1 lb.) chicken
2 tbsp. butter
1 med. yellow onion, thinly sliced
1 1/2 tsp. rosemary
1 c. orange juice
1/2 c. whipping cream, room temperature
Salt & pepper to taste

Brown chicken in butter. Add onions, rosemary and orange juice. Cover, reduce heat and braise for 20 minutes. Remove chicken and keep warm. Bring liquid to a boil, stir in cream. Simmer uncovered until sauce thickens slightly (about 10 minutes). Season to taste with salt and pepper. Pour sauce over chicken to serve. Makes 4 servings.