Mandarin chicken #1

Yield: 2 Servings

Measure Ingredient
2 \N Whole chicken breasts, boned and skinned
3 tablespoons Butter
1½ cup Sliced mushrooms
2 teaspoons All-purpose flour
⅔ cup Water
¼ cup Frozen orange juice concentrate, thawed
2 packs Instant chicken broth and seasoning mix
11 ounces Can Mandarin orange sections
½ cup Thinly sliced green onions
\N \N Cooked rice

In large skillet, brown chicken in butter and set aside. In same skillet, cook mushrooms over high heat until liquid evaporates, about 1-2 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

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