Rosemary and Orange Chicken Breasts

While thumbing through a magazine at the doctor's office (my home away from home), I found this recipe. Others call for whole chickens or too much rosemary, which I think overpowers most dishes it's in. I always end up leaving out most of it. This was just right, though. I wanted to post it so I didn't lose it, since I wrote it on a prescripton pad.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 1  tablespoon butter
• 2  garlic cloves, minced
• 4  small boneless skinless chicken breasts
• 1⁄8-1⁄4 teaspoon  chopped dried rosemary leaves
• 1⁄8-1⁄4 teaspoon black pepper
• 1  teaspoon salt
• 2  large navel oranges
• 1  teaspoon cornstarch

Directions

1. In a nonstick 12 inch skillet, melt butter over med-high heat; add garlic. Add chicken and sprinkle tops with rosemary, pepper, and 1/2 teaspoons salt. Cook 6 minutes. Turn chicken over. Reduce heat to medium; cover and cook 8 minutes or until juices run clear when thickest part of chicken is pierced with tip of a knife.
2. Meanwhile, squeeze 1/2 cup juice from 1 orange. Cut peel and white pith from remaining orange. Cut orange in half from stem to blossom, then cut each half crosswise into 1/4 inch thick slices. In a cup, mix orange juice, cornstarch, salt and 1/4 cup water until blended.
3. Transfer chicken to warm platter. To the same skillet, add orange juice mixture. Heat sauce to boiling over med-high heat. Cook stirring constantly, 1 minute or until sauce thickens slightly. Stir in orange slices. Heat through. Spoon sauce over chicken on platter.