1 lb. chicken cutlet
2 tbsp. butter
2 tbsp. cornstarch
2/3 c. orange juice
1/3 c. Heinz 57 Sauce
1/4 c. orange marmalade
Slivered toasted almonds

In skillet slowly saute chicken in butter 4 to 5 minutes, remove and set aside. Mix cornstarch and juice; stir in 57 sauce and marmalade. Pour into skillet, heat; stirring until thickened. Place chicken in sauce and cook approx. 25 minutes. Serve garnished with almonds. Makes 4 servings.