Instructions: Remove peel from half of the orange using a vegetable peeler. Cut into thin strips. Set aside. Remove white membrane and section the orange; set aside. Rinse the chicken and pat dry. Season chicken lightly with salt and pepper. Place chicken on the unheated rack of a broiler pan. Broil 4 to 5 inches from heat for 12 to 15 minutes or till the chicken is tender and no pink remains, turning once. Keep warm. Meanwhile for the sauce, melt margarine in a small saucepan; add flour. Cook and stir over medium heat about 2 minutes or till mixture is a light reddish brown. Carefully stir in the water, orange juice, wine, brown sugar, and bouillon granules. Cook and stir until thickened and bubbly; cook and stir 1 minute more. Stir in reserved orange peel and sections. Heat through. Spoon sauce over the chicken.

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