|14 1/2||oz||vegetable broth, can|
|6||each||chicken breast halves, skinless, boneless|
|6||cup||rice, cooked, hot|
|In bowl mix cornstarch, broth, lemon juice and marmalade until smooth. Set aside. In medium nonstick skillet over medium-high heat, cook chicken in 2 batches, 10 minutes or until browned. Set chicken aside.|
Stir cornstarch mixture and add. Cook until mixture boils and thickens, stirring constantly. Return chicken to pan. Reduce heat to low. Cover and cook 5 minutes or until chicken is no longer pink.
Serve with rice. If desired, garnish rice with fresh parsley and chicken with fresh thyme.