1 tablespoon butter
6 chicken breasts
2 tablespoons cornstarch
1 can vegetable broth
1/2 cup orange marmalade or apple jelly
1 teaspoon lemon juice
chopped green onions for garnish

In skillet, in hot butter, cook half of the chicken 10 minutes or until browned on both sides. Remove; set aside. Repeat with remaining chicken. Meanwhile, stir together starch, broth, marmalade and lemon juice until smooth. Stir in skillet. Cook until mixture boils and thickens, stirring constantly. Return chicken to skillet. Reduce heat to low. Cook 5 minutes or until meat is no longer pink, stirring occasionally. Garnish with green onions.