1 chicken breast, halved
Salt
Pepper
Paprika
2 tbsp. butter
1 c. orange juice
1 tbsp. Grand Marnier (optional)
2 tbsp. minced onion
1/2 tsp. ginger
1/2 tsp. cornstarch
2 tbsp. water

Sprinkle chicken on both sides with salt, pepper and paprika. In skillet saute chicken in butter on both sides until lightly browned; remove from pan. Place orange juice, liquor, onion, and ginger in skillet; stir until blended.

Return chicken to pan, skin side down; cover and cook over low heat for 30 minutes. Remove chicken to warm platter. Blend cornstarch with water; add to sauce in skillet. Stir over low heat until thick. Pour sauce over chicken and serve.