Instructions: In skillet melt butter; brown chicken lightly on both sides; remove and set aside. Mix together chicken stock, honey and orange juice concentrate and lemon juice. Blend in cornstarch and curry powder.

Pour into skillet, bring to a boil, stir until thickened. Season to taste with salt and pepper. Return chicken to skillet and finsih cooking for about 5 minutes. Do not overcook. Arrange chicken on platter and garnish with orange slices and toasted almond slices.

Spoon sauce over.

Serves 4.

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