Pound chicken breasts halves to 1/4-inch thick.

Heat oil in medium skillet over medium-high heat. Dip chicken in egg, then in crumbs to coat well. Shake off excess. Cook until browned, about 1 1/2 minutes, per side. Remove from skillet; keep warm.

Add Grand Marnier to skillet. Bring to boil, scraping up browned bits. Blend in marmalade. Mix in remaining ingredients. Reduce heat to low. Return chicken to skillet. Cover and simmer 10 minutes. Baste chicken with glaze and continue cooking until juices run clear when pierced with tip of sharp knife, about 5 minutes; check frequently to avoid burning glaze. Serve immediately.

mustard and garlic powder and add it to the skillet all at once.