1/4 cup orange juice
6 tablespoons butter
1 cup brown sugar
6 skinless, boneless chicken breast halves
2 tablespoons butter
2 cloves garlic, minced
1/2 cup milk
1/2 cup white vinegar
In a large saucepan, combine orange juice, butter and brown sugar. Bring to a boil over medium heat; boil for 3 minutes. Reduce heat to low; cover, reduce heat, and simmer 15 to 20 minutes, stirring constantly.
Remove chicken and place in a large container; refrigerate 2 hours, or overnight.
Remove breasts and place in a large container. Pour orange juice mixture over chicken; cover, and refrigerate overnight.
While chicken breasts are cooking, heat butter over medium heat in a large skillet over medium heat. Add garlic and saute 4 minutes or until golden. Add milk and vinegar and bring to a boil; reduce heat to low.
Remove chicken breasts from marinade and coat with butter mixture, turning frequently. Heat until slightly browned. Drizzle chicken with egg mixture and sauce.