4 chicken breasts
2 cups chicken broth
2 tablespoons unsalted butter
3 tablespoons granulated sugar
2/3 cup orange juice
Grated rind of 1/2 orange
1 tablespoon brandy
1 or 2 kiwi fruit, peeled and sliced
Skin and bone chicken and poach in broth until tender. Do not overcook or pierce with fork.
Melt butter in small skillet; add sugar and cook until dissolved. Add juice and rind and cook until thickened.
Stir in brandy. Arrange chicken on platter and pour sauce over chicken. Garnish with kiwi. Serve with any remaining sauce. May be served warm or cold.