2 tbsp. & 2 tsp. reduced calorie butter
1 1/4 lb. skinned & boned chicken breasts
2 c. sliced mushrooms
2 tsp. all-purpose flour
2/3 c. water
1/4 c. thawed, frozen concentrated orange juice (no sugar added)
2 packets instant chicken broth & seasoning mix or 2 bouillon cubes
1/2 c. thinly sliced scallions (green onions)
1 c. canned mandarin orange sections (no sugar added), heated

In 10 inch skillet heat butter until bubbly and hot. Add chicken. Cook until browned on both sides. Remove from skillet and set aside.

In same skillet cook mushrooms over high heat until all liquid has evaporated; sprinkle mushrooms with flour and stir quickly to combine. Gradually stir in water; add orange juice and broth mix, stirring constantly, bring to a boil. Reduce heat. Add chicken and let simmer for about 3 minutes to allow flavors to blend; serve sprinkled scallions and topped with orange sections. Makes 4 servings.