2 oranges
1 lg. lemon
2 tbsp. firmly packed brown sugar
1/4 c. flour
1/4 tsp. salt
1/8 tsp. pepper
2 1/4 to 3 lb. broiler, cut into eight pieces
1 garlic clove, minced
1 tbsp. cornstarch
Water

Grate 1 teaspoon peel and squeeze juice from 1 1/2 oranges into bowl; slice remaining half for garnish. Squeeze juice from half of lemon into same bowl; slice second half for garnish. Add sugar. On wax paper, combine flour, salt and pepper; dredge chicken. In large skillet sprayed with non - stick cooking spray, saute chicken and garlic until chicken is browned on all sides, 8 to 10 minutes; add juice mixture. Cover and simmer until all juices run clear when pierced with fork,, 20 to 30 minutes. Remove chicken to platter; keep warm. In dish, stir together cornstarch and 1/4 cup water; add to skillet. Boil until thickened, about 1 minute. Pour over chicken. Garnish. Makes 6 servings.