Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 3 tablespoons | Butter |
| 4 | Skinless, boneless chicken |
| .breast halves | |
| Salt and pepper | |
| 2 tablespoons | Flour |
| 1 cup | Orangejuice, frozen concent. |
| ½ cup | Water |
| ¼ teaspoon | Cinnamon |
| 3 | Tangerines,peeled & sectiond |
| 1 tablespoon | Tangerine peel, grated |
In a large skillet, melt butter. Add chicken, salt and pepper. Brown chicken on both sides until chicken in thoroughly cooked. Remove and set aside.
Add flour to the skillet. Cook over low heat about 1-2 minutes. Add orange juice concentrate, water and cinnamon. Simmer, stirring until sauce is thickened.
Return chicken to skillet, spooning sauce over it. Cover and simmer 5 minutes or until heated through. Add tangerine sections and zest. Stir and serve.
Source: Wendy Klein, Compuserve Provided to Kook-Net by Joyce Kohl; typed in MM format by Linda Fields Cyberealm BBS and home of Kook-Net 315-786-1120