For dinner on Saturday, I made Chicken Valencia, which is a recipe from a Calphalon cookbook. I use sliced chicken breast, which is dredged in flour and cooked in olive oil. The pan is then deglazed with white wine and a bit of lemon juice, with the sauce reduced by half before adding orange marmalade and a little pepper. I like it served over angel hair pasta, but I used whole wheat pasta, since that is what I have in the house.