Orange Glazed Chicken w Rosemary

Another easy recipe. Prep time is 30 minutes.

2 teaspoons canola or olive oil
4 boneless skinless chicken breasts
1/4 cup orange juice
3/4 cup reduced sodium chicken broth
1 teaspoon chopped fresh or 1/2 teaspoon dried rosemary leaves crumbled
1/8 teaspoon coarse ground black pepper
2 teaspoons Dijon mustard
1 naval orange, peeled, thinly sliced

In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook 3 to 5 minutes, turning once, until browned on both sides. Add orange juice and 1/2 cup of the chicken broth to chicken in skillet; sprinkle with rosemary and pepper. Cover, reduce heat to medium. Cook 12 to 15 minutes or until chicken is no longer pink in center. Place chicken on serving platter. Add remaining 1/4 cup chicken broth and mustard to skillet; increase heat to high. Heat to boiling. Boil 4 to 5 minutes, stirring frequently, until mixture is glaze consistency. Stir in orange slices; cook 1 to 2 minutes, stirring constantly, just until heated. Spoon glaze over chicken on platter. If desired garnish with fresh rosemary sprigs.