Chicken with Citrus Cream Sauce

Title: Chicken with Citrus Cream Sauce
Categories: Chicken
Yield: 6 servings

1 1/2 lb Chicken breasts - boned, - sliced in half -crosswise
1 Orange  -cubed
1 sm Onion - finely chopped
1 c Whipping cream - OR Half and -Half
3 tb Flour - all-purpose 
3 tb Butter - OR margarine
1 ts Orange marmalade
1 c Chicken broth
Salt and white pepper to -taste
1 Lemon - sliced in half  -crosswise
1 pk Puff Pastry Shells - frozen style 10-oz. pkg.,
1 Lime - sliced in half crosswise

Number of Servings: 6

Coat chicken pieces with flour. In a large saucepan, saute chicken in 1 1/2 tablespoons butter until half cooked, about 2 to 3 minutes.

Remove chicken and set aside. Saute onion in remaining butter.

Squeeze half of the lemon, lime and orange into onion mixture. Cook while stirring, until sauce reduces slightly. Add chicken broth and marmalade. Increase heat while stirring, reduce liquid to half. Add whipping cream and reserved chicken cook, stirring constantly until sauce thickens and just comes to a boil. Season with salt and pepper.

Serve in warm pastry shells. Slice remaining citrus fruit into wedges and use as garnish.

Serves 6.