Heat the oil in a large nonstick frying pan over medium heat. Add the chicken breasts and cook for about 5 minutes on each side or until golden brown and cooked through. Transfer the chicken to a plate and cover loosely with foil to keep warm.
Add the shallots to the frying pan and cook, stirring, for 3 minutes or until light golden. Stir in the orange zest, rosemary, orange juice, marmalade and pepper, and bring to the boil. Stir in the lemon juice.
Stir in the cornflour mixture and cook, stirring, for about 1 minute or until the sauce is slightly thickened. Slice the chicken and serve with the sauce spooned on top.
Some more ideas
*Use skinless, boneless pork chops instead of chicken. *Substitute apricot jam for the orange marmalade. *Serve this dish with steamed white/brown rice and steamed vegetables.
*The potassium in the orange juice will help to lower your risk of stroke, while the pectin found in the marmalade is a cholesterol-lowering type of soluble fibre. *Shallots, whose taste falls somewhere between onion and garlic, are a good source of vitamin B6, which helps manufacture amino acids in the body.