2 boneless, skinned chicken breast portions, thawed
2 tbsp. sherry cooking wine (optional)
2 tbsp. butter
1/3 c. Minute Maid reduced acid frozen concentrate orange juice
1 pt. heavy cream
1 tbsp. basil
Dash of garlic (or one clove)
Salt & pepper
Cooked linguine

Place chicken in baking dish. Pour 1 tablespoon sherry over each piece (optional). Place 1 pat butter on each piece (1/2 tablespoon) and lightly salt and pepper the chicken. Cover pan with foil and cook until done. This is about 20 minutes in a preheated 350 degree oven.

FOR SAUCE:

Melt remaining 1 tablespoon butter in skillet over low heat, add heavy cream, stirring constantly. Add a sprinkle of garlic powder or add a whole garlic clove to sauce. If you use the clove, just throw out before serving - there will be plenty of garlic flavor from the clove. Gradually add orange juice concentrate, while stirring to mix. As nearly all is added, taste to be sure its not "too orange", as the orange taste will get a little stronger as it warms. Should the sauce get too thick, add a little milk to thin (you may need to add a little more orange juice to balance it out if you add alot of milk). Let the sauce simmer (do not boil) until the chicken is ready, stirring often. Just before (5 minutes) you serve, add the basil (basil will lose much of its flavor if it is cooked too long).