1 tbsp. vegetable oil
1 tbsp. unsalted butter
4 boneless, skinned chicken breast halves (about 1 1/4 lbs.)
3/4 c. reduced-sodium chicken broth
1 clove garlic, finely chopped
1/2 tsp. leaf thyme, crumbled
1/4 c. reduced-fat sour cream
1 tsp. cornstarch
1/4 c. orange juice

1. Heat oil and butter in large skillet over medium heat. Add chicken breasts; saute until golden, about 2 minutes on each side. Add broth, garlic and thyme. Bring to boiling. Lower heat; cover and simmer 15 minutes or until chicken is cooked through. Remove chicken to warm platter.

2. Stir together sour cream and cornstarch in small bowl. Stir in orange juice until blended. Stir into juices in skillet. Simmer 2 minutes, stirring occasionally, until slightly thickened. Pour over chicken and serve at once.