4 chicken quarters
2 tablespoons of flour
Sal an pepper to taste
1 teaspoon of ground cinnamon
4 tablespoons of margarine
1/2 cup of chicken broth
2 oranges  

Coat the chicken in flour seasoned with salt, pepper, and cinnamon. Heat the margarine in a large frying pan. Add the chicken and sauté for 20 minutes, or until tender and golden all over. Remove chicken and drain on paper towels. Keep warm. Pour off fat from pan. Add the chicken broth and finely grated rind and juice from 1 orange. Bring to a boil, whisking constantly. Arrange the chicken on serving platter. Pour sauce on top. Peel the remaining orange, removing skin and pith, slice thinly. Arrange orange slices on chicken and serve with rice. Serves 4