Orange Chicken Breasts

2 T margarine
4 boned and skinned chicken Breasts
1/2 c chicken broth
1/4 c honey
1/4 c orange juice, frozen concentrate-thawed
1 T lemon juice
1 T cornstarch
1 t curry powder
Salt and pepper-to taste
6 orange slices
2 T toasted almonds

In skillet melt butter; brown chicken lightly on both sides; remove
and set aside. Mix together chicken stock, honey and orange juice
concentrate and lemon juice. Blend in cornstarch and curry powder.
Pour into skillet, bring to a boil, stir until thickened. Season to
taste with salt and pepper. Return chicken to skillet and finish
cooking for about 5 minutes. Do not overcook. Arrange chicken on
platter and garnish with orange slices and toasted almond slices.
Spoon sauce over. Serves 4.