Yield: 6 servings

• (6) 4 Ounce chicken breast halves, skinned
• 3 Tablespoons orange juice, from frozen concentrate, thawed
• 1 Cup chicken broth or water
• 3 Whole cloves
• 1 Stick cinnamon, three inch long
• 1/8 Teaspoon black pepper
• Pinch cayenne, to taste
• 1 1/2 Teaspoons potato starch
• Orange slices, for garnish
• Parsley sprigs

In a nonstick skillet, over medium heat, brown the chicken breast on both sides in the orange juice concentrate and 1/4 cup broth for about 15 - 20 minutes.

Add the cloves, cinnamon stick, pepper, cayenne and 1/2 cup of the broth. Bring to a boil. Reduce the heat to medium-low, cover and simmer 7-10 minutes or until the chicken is no longer pink inside.

With the remaining 1/4 cup broth, blend in the potato starch until smooth. Add this mixture to the skillet and stir until the gravy thickens and begins to bubble. Arrange the chicken on a platter and pour the sauce over all or pass the sauce around to individual plates. Garnish with the orange slices and parsley.