| 1 | Number of servings: 6 1 pkg. |
| 2 | Puff pastry shells - frozen style 10-oz. |
| 3 | Pkg., baked according to package directions coat chicken pieces with flour. |
| 4 | In a large saucepan, saute chicken in 1 ?tablespoons butter until half cooked, about 2 to 3 minutes. |
| 5 | Remove chicken and set aside. |
| 6 | Saute onion in remaining butter. |
| 7 | Squeeze half of the lemon, lime and orange into onion mixture. |
| 8 | Cook while stirring, until sauce reduces slightly. |
| 9 | Add chicken broth and marmalade. |
| 10 | Increase heat while stirring, reduce liquid to half. |
| 11 | Add whipping cream and reserved chicken; cook, stirring constantly until sauce thickens and just comes to a boil. |
| 12 | Season with salt and pepper. |
| 13 | Serve in warm pastry shells. |
| 14 | Slice remaining citrus fruit into wedges and use as garnish. |
| 15 | Serves Recipe from pepperidge farm, in frozen puff pastry shells box. |
