Chicken with citrus cream sauce

 

1 ½ pounds boneless chicken breasts, cubed

1 onion, finely chopped

3 tablespoons flour

3 tablespoons butter

1 cup chicken broth

1 each, lime, lemon, and orange sliced in half

1 cup heavy cream

1 teaspoon orange marmalade

Salt and pepper

1 package (10 oz.) Pepperidge Farm frozen puff pastry shells, baked according to package directions

Coat chicken pieces with flour.  In a large saucepan, saute in butter until half cooked, about 2 to 3 minutes.  Remove chicken and set aside.  Saute onion, adding a little more butter to pan.  Squeeze half of the lemon, lime, and orange into onion mixture.  Cook, while stirring, until sauce reduces slightly.  Add chicken broth and marmalade.  Increase heat while stirring, reduce liquid to half.  Add heavy cream and reserved chicken.  Cook, stirring constantly until sauce thickens and just begins to boil.  Season with salt and pepper.  Serve in warm pastry shells.  Slice remaining citrus fruit into wedges and use as a garnish.