1 tbsp. oil
2 tbsp. flour
1/2 tsp. salt
1/2 tsp. paprika
4 chicken breast halves, skinned & boned
1/4 c. orange juice
5 tbsp. orange marmalade
1 (16 oz.) can whole baby carrots, drained
1 (10 oz.) pkg. frozen peas & pearl onions

In 10" skillet, over medium heat, heat oil until hot, 3 minutes.

Meanwhile, on sheet of wax paper, mix together flour, salt and paprika. Coat chicken pieces. Brown chicken in hot oil, 3 minutes on each side.

In small bowl, mix together orange juice and 4 tablespoons of the marmalade. Pour over chicken. Reduce heat to medium low. Cover and cook 6 minutes. Remove chicken. Stir drained carrots and frozen peas and onions into skillet. Place chicken on top. Spread remaining 1 tablespoon marmalade over chicken. Cover and cook over medium high for 5 minutes, or until heated through. Serves 4. (Good served with rice.)