3 lg. chicken breasts, halved (or boneless, skinless breasts)
Salt, pepper
1/4 c. butter
2 tbsp. flour
2 tbsp. sugar
1/4 tsp. dry mustard
1/4 tsp. cinnamon
1/8 tsp. ginger
1 1/2 c. orange juice
3 c. or more hot cooked rice

Sprinkle chicken with 1/2 teaspoon salt, a little pepper and brown in butter in a skillet. Remove from skillet and add flour, sugar, spices to drippings in pan. Stir to a smooth paste. Gradually stir in the orange juice. Cook, stirring constantly, until mixture thickens and comes to a boil. Add chicken breasts. Cover; simmer over low heat until chicken is tender, about 20 minutes. Remove chicken to serving platter. Serve with hot cooked rice and the sauce. Garnish with orange slices and parsley.