Chicken with Orange Sauce

3 boneless, skinless chicken breasts, cut into tenders
Salt and ground pepper
8 Tablespoons soy sauce
Zest strips of 2 oranges
Orange juice (about 1 1/2 cups)
6 oz white wine
6 oz chicken or vegetable stock
Corn starch for thickening

Heat orange juice, zest, wine an stock to boiling and continue to reduce. Season chicken lightly with salt and pepper then brown lightly in olive oil. Turn, add soy sauce and continue to let cook through by letting stand in hot pan. When orange mixture is reduced, thicken with corn starch if needed before pouring over chicken. Serve immediately.

This was our successful creation for a low-fat, no sugar duck with orange sauce. We enjoyed it very much, and there is a little left over for lunch use. One other idea that I might try is to use Grand Marnier rather than some or all of the white wine.