2 whole chicken breasts, halved, boned
1/2 tsp. salt
1/4 c. butter
2 tbsp. flour
2 tbsp. sugar
1/4 tsp. powdered mustard
1/4 tsp. ground cinnamon
1/8 tsp. ground ginger
1 1/2 c. orange juice
Cooked rice

Sprinkle chicken with salt. Melt butter in frying pan over medium heat. Add chicken and cook, turning until brown on all sides. Remove chicken and reserve.

To drippings left in pan, add flour, sugar, mustard, cinnamon, and ginger. Stir well to mix. Slowly add orange juice. Cook, stirring constantly until sauce comes to a boil. Return chicken to frying pan. Simmer, uncovered about 20 minutes or until fork can be inserted into chicken with ease. Serve over hot rice.