Orange-Basil Chicken

4 servings

For an elegant meal, serve with Simple Rice Pilaf.

•    vegetable cooking spray
• 1 teaspoon olive oil
• 4 4 ounce skinless boneless
     chicken breast halves
• 3/4 cup orange juice
• 1/4 cup white grape juice
• 1 Tablespoon chopped fresh basil leaves
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1 large orange, cut into 12 wedges
• 1 clove minced garlic
• 2 teaspoons cornstarch
• 1 Tablespoon water
•    fresh basil sprigs

Coat a large nonstick skillet with cooking spray; add oil. Place over medium heat until hot. Add chicken; cook 2 minutes on each side or until browned. Add orange juice and next 6 ingredients; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until chicken is done. Remove chicken and orange wedges from skillet; set aside and keep warm.

Bring orange juice mixture to a boil. Reduce heat and simmer, uncovered, 10 minutes or until mixture reduces to 3/4 cup. Combine cornstarch and water, stirring well. Add to juice mixture; cook over medium heat, stirring constantly, until mixture thickens.

Transfer chicken and orange wedges to individual serving plates. Spoon sauce over chicken. Garnish with basil sprigs, if desired

Bon appetit!