Puff Pastry Shells - baked according to package directions.

Coat chicken pieces with flour. In a large saucepan, saute chicken in 1
1/2 tablespoons butter until half cooked, about 2 to 3 minutes.

Remove chicken and set aside. Saute onion in remaining butter.

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 whipping cream
and reserved chicken; cook, stirring constantly until sauce thickens and
just comes to a boil. Season with salt and pepper.

Serve in warm pastry shells. Slice remaining citrus fruit into wedges and
use as garnish.

Makes 6 servings.