Chicken with Orange Sauce - serves 4

1 md orange
4 chicken breast halves without skin, boned
1 tbsp butter or margarine
1 tbsp flour
1/4 cup water
1/4 cup orange juice
2 tbsp dry white wine
1 tsp brown sugar
1/2 tsp chicken bouillon, granules

Remove peel from half of the orange using a vegetable peeler. Cut into thin strips. Set aside.
Remove white membrane and section the orange; set aside.
Rinse the chicken and pat dry. Season chicken lightly with salt and pepper. Place chicken on the unheated rack of a broiler pan. Broil 4 to 5 inches from heat for 12 to 15 minutes or till the chicken is tender and no pink remains, turning once. Keep warm.
Meanwhile for the sauce, melt margarine in a small saucepan; add flour. Cook and stir over medium heat about 2 minutes or till mixture is a light reddish brown.
Carefully stir in the water, orange juice, wine, brown sugar and bouillon granules.
Cook and stir until thickened and bubbly; cook and stir 1 minute more.
Stir in reserved orange peel and sections. Heat through. Spoon sauce over the chicken.