Preparation / Directions:
In 10-inch skillet over medium-high heat, in hot margarine, cook half of the chicken 10 minutes or until browned on both sides. Remove; set aside. Repeat with remaining chicken. In small bowl, stir together cornstarch, broth, marmalade and lemon juice until smooth. Add to skillet. Cook until mixture boils and thickens, stirring constantly. Return chicken to skillet. Reduce heat to low. Cook, uncovered, 5 minutes or until chicken is no longer pink, stirring occasionally. Serve with rice. Garnish with thyme, orange slices and pecans, if desired.