1/4 cup chopped green onions
3 cloves garlic, minced
2 tablespoons butter, melted
1 1/2 teaspoons brown sugar
1 1/2 teaspoons dried marjoram
2 teaspoons butter
1 teaspoon freshly grated orange zest
2 tablespoons orange juice
2 tablespoons butter
1 cup chicken broth
1 cup water
Saute onions and garlic in a large skillet over medium heat for about 15 minutes. Remove pan from heat. Add melted butter, brown sugar, marjoram, orange zest and orange juice. Beat well, then stir in chicken broth. Bring to a simmer. Stir in chicken, water and orange juice. Heat through and serve hot.