3 skinless, boneless chicken breasts
2 tablespoons olive oil
6 tablespoons Worcestershire sauce
1/7 cup orange juice concentrate
1/4 cup TO USAGE FLAVOR
1/2 teaspoon ground nutmeg
1 1/2 teaspoons dried rosemary (optional)
Remove the chicken from the pan, and set aside
Heat oil in a medium skillet over high heat. Add lemon sauce, and stir together. When thoroughly combined, pour in orange juice concentrate. Blend nutmeg into the 2 cups of orange juice. Drop in rosemary, and blend to form a paste. Cover, and bring to a boil. Serve with chicken.