1/2 cup butter, softened
1/2 teaspoon garlic powder
2 tablespoons orange zest
1 teaspoon orange juice
1/4 teaspoon lemon zest
Melt butter or margarine in a large saucepan over medium heat. Stir in garlic powder, orange peel, orange juice and lemon zest. Bring to a quick boil. Reduce heat to low and simmer for 1 to 2 minutes. Remove from heat and stir in chicken.
Heat a large skillet over medium heat. Fry chicken until they turn a deep orange color. Remove from skillet and place in a large bowl, covered with aluminum foil. Set aside.
Heat butter or margarine in a small saucepan over medium heat. Saute garlic powder, orange peel, orange juice and lemon zest in skillet 2 to 3 minutes, or until chicken is browned. Remove from skillet and stir in chicken. Transfer chicken to a large bowl and toss well.
Stir enough water to cover chicken; cook over medium heat, stirring occasionally, until chicken is cooked and liquid is reduced. Transfer poultry to large serving bowls. Pour sauce over chicken and toss to coat. Serve warm, stirring occasionally, until chicken is cooked down. Transfer to a large serving bowl and toss with sauce.