4    Boneless chicken breasts
1/3 c  Onion; chopped frozen
2 tb Margarine
1/2 c  Orange juice
1/4 c  White wine; dry /dry sherry
3 ts Parsley; dried flakes
1 ts Grated orange peel
1/4 ts Dried savory, crushed
1/4 ts Ground mace
1 tb Water;cold
1 tb Cornstarch

DIRECTIONS IN A 10IN SKILLET COOK CHICKEN AND ONION IN HOT MARGARINE
OVER MEDIUM-HIGH HEAT 8 MINBUTES, TURNING CHICKEN TO BROWN EVENLY. IN A
SMALL BOLW STIR TO- GETHER ORANGE JUICE, SHERRY OR WINE, BROWN SUGAR,
PARSLEY, ORANGE PEEL, SAVORY, AND MACE. POUR OVER CHICKEN IN SKILLET. BRING
TO BOILING; REDUCE HEAT. COVER AND SIMMER 3-5 MINUTES OT TILL CHICKEN IS
TENDER. USE A SLOTTED SPOON TO TRANSFER CHICKEN TO A WARM PLATTER. COVER TO
KEEP WARM. STIR WATER INTO CORNSTARCH; STIR INTO LIQUID IN SKILLET. COOK
AND STIR TILL THICKENED AND BUBBLY. COOK AND STIR 2 MINUTES MORE. SPOON
OVER CHICKEN. SERVE WITH A RICE DISH. GARNISH WITH ORANGE SLICES + PARSLEY
SPRIGS.