1 tb Butter
6    Chicken breasts
2 tb Cornstarch
1 cn Vegetable broth
1/2 c  Orange marmalade or apple
Jelly
1 ts 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 & lemon
juice until smooth. Stir in skillet. Cook until mixture boils &
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.