CHICKEN  IN GRAND MARNIER CREAM SAUCE

4 chicken breast filets boned, skinned and pounded thin

1/2 cup flour

4 Tbsp. butter  (not margarine)

Juice from 1 orange

Grated zest from 1 orange

1/3 cup Grand Marnier

3/4 cup heavy cream

dash nutmeg

1 tsp. salt '

freshly ground black or white pepper

METHOD:

Zest orange first.  Marinate the zest in the Grand Marnier and set aside.

Dust chicken with flour then slowly saute in butter til golden brown.

Add Grand Marnier and zest to the pan.  Simmer for about 3   minutes over very low heat turning chicken.  Add cream and simmer to reduce a bit.  When thick remove chicken to a heated platter. 

Add orange juice to the cream mixture whisking to incorporate well. Add two or three gratings of nutmeg  (very little) and salt and pepper to taste.   Simmer on low heat for 2 minutes,  pour over chicken.   Add a sprinkling of zest over all  for color.