4 boneless, skinless chicken breast halves
1/3 c. onion
2 tbsp. butter
1/2 c. orange juice
1/4 c. sherry or white dry wine
3 tbsp. brown sugar
2 tsp. dried parsley
1 tsp. grated orange peel
1/4 tsp. dried savory, crushed
1/4 tsp. ground mace
1 tbsp. water
1 tbsp. cornstarch

Cook chicken and onion in hot butter over medium high heat, 8 minutes, turning chicken to brown evenly. In small bowl stir together orange juice, sherry, brown sugar, parsley, orange peel, savory and mace. Pour over chicken in skillet. Bring to boiling point; reduce heat. Cover and simmer 3-5 minutes or until chicken is tender. Use slotted spoon to transfer chicken to a warm platter. Cover to keep warm. Stir water into cornstarch; stir into liquid in skillet. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Spoon over chicken. Serve with raisin rice pilaf.