Yield: 4 servings

2 Whole chicken breasts, boned, skinned, sliced in half
3 tb Butter
1 1/2 c Sliced mushrooms
2 ts All-purpose flour
2/3 c Water
1/4 c Frozen orange juice concentrate, thawed
2 pk Instant chicken broth and seasoning mix
11 oz Can Mandarin orange sections
1/2 c Thinly sliced green onions
Cooked rice

  1. In large skillet, brown chicken in butter and set aside.
  2. In same skillet, cook mushrooms over high heat until liquid evaporates, about 1-2 minutes. Remove from heat.
  3. Sprinkle mushrooms with flour and stir fry quickly to combine. Gradually stir in water. Add orange juice and dry seasoning mix. Heat to boiling, stirring constantly.
  4. Reduce heat, add chicken and simmer about 3 minutes, or until juices no longer run pink.
  5. Add orange sections and sprinkle with green onions.
  6. Serve over bed of rice.

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