Chicken with Orange Sage Sauce

This recipe is from Quick Fix Meals with Robin Miller on the Food Network Channel

INGREDIENTS:
6 boneless skinless chicken breast halves (about 5 ounces each)*
1 cup orange juice
2 teaspoons Dijon mustard
2 teaspoons cornstarch (I used about 3-4 teaspoons because we like thicker sauce)
1 teaspoon dried thyme
1 teaspoon dried sage

DIRECTIONS:
Heat oil in a large skillet over medium-high heat. Season both sides of chicken with salt and black pepper. Add chicken to pan and cook 2 minutes per side, until golden brown. In a medium bowl, whisk together orange juice, mustard, cornstarch, thyme, and sage. Add mixture to pan and bring to a simmer. Simmer 2 to 3 minutes, until sauce thickens and chicken is cooked through. Serve 4 chicken breast halves with all of the sauce. Reserve remaining chicken for spring rolls.
Serves:4

*You only need 4 chicken breasts if you aren't going to make spring rolls later in the week-- but believe me, you WANT to make spring rolls....they are so yummy!*