Recipe - Mandarin Chicken

2 Whole chicken breasts, boned
and skinned
3 tablespoon Butter
1 One half cup Sliced mushrooms
2 teaspoon Allpurpose flour
2/3 cup Water
One fourth cup Frozen orange juice
concentrate, thawed
2 pack Instant chicken broth and
seasoning mix
11 ounce Can Mandarin orange sections
One half cup Thinly cut or sliced up green onions
Cooked rice

In large skillet, brown chicken in butter and set aside. In same skillet,
cook mushrooms over high heat until liquid evaporates, about 12 minutes.
Remove from heat. 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. Reduce heat, add chicken and simmer
about 3 minutes. Add orange sections and sprinkle with green onions. Serve
over bed of rice.

Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini