Spray a cold large nonstick skillet with nonstick coating. Heat skillet
over medium heat.
Cook chicken in hot skillet for 10 to 12 minutes or until chicken is tender
and no longer pink, turning once.
Meanwhile, for sauce, in a small saucepan stir together the cornstarch,
orange peel, and salt. Gradually stir the 1/2 cup orange juice into the cornstarch
mixture. Stir in the orange liqueur or orange juice and honey. Cook and stir
until thickened and bubbly. Cook and stir for 2 minutes more. Stir in orange
sections; heat through.
To serve, transfer the chicken to dinner plates. Spoon sauce over chicken.
Posted by luvtocook at Recipe Goldmine May 22, 2001.