ROSEMARY-ORANGE CHICKEN

This is an old recipe from Easy Everyday Cooking.

4 skinless, boneless chicken breasts (4-oz each)
3 tablespoons olive oil, divided
3 tablespoons chopped fresh rosemary
1/2 teaspoon salt
1/2 teaspoon pepper
1 (11-ounce) can mandarin oranges, drained
1/4 cup orange juice
2 tablespoons grated orange peel or 1/4 cup orange-flavored liqueur
2 tablespoons butter
3 tablespoons chicken broth
2 cups hot cooked pasta
4 fresh rosemary sprigs (optional)

Preheat oven to 450 degrees.

Place the chicken in a bowl and drizzle with 1 tablespoon of the olive oil.  Sprinkle with the rosemary, salt and pepper.

Heat the remaining oil in a heavy skillet over medium heat; add chicken.  Cook until browned on both sides, about 5 minutes.  Reduce heat to low.  Cook, covered, for 10 minutes or until cooked through.

Combine mandarin oranges, orange juice, orange peel, butter and broth in a small saucepan.  Cook, stirring occasionally, until heated through, about 2 minutes.

Place chicken and sauce in a small baking dish.  Bake for 10 minutes.  Divide hot pasta among serving plates.  Place chicken and sauce on top.  Garnish with the rosemary sprigs, if desired.