2 boneless, skinless chicken breasts (about 1 1/4 lbs.)
2 Tbsp butter
1 pkg Chicken gravy mix
1 1/2 cups water
1/4 cup orange juice
1/2 tsp dried rosemary leaves
Season chicken with salt and pepper.
In 12" skillet, melt butter over medium-high heat and cook chicken for 8 minutes or until chicken is thoroughly cooked, turning once. Remove chicken to serving platter and keep warm.
In 12" non-stick skillet, stir in chicken gravy mix blended with water, orange juice and rosemary. Bring to a boil over high heat, stirring constantly. Reduce heat to low and simmer, stirring occasionally, 3 minutes. To serve, pour sauce over chicken. Serve, if desired, with hot cooked rice and garnish with orange slices.