1/2 c. butter
6 chicken breasts
1 lg. can mandarin orange sections
1/4 c. soy sauce
1 tbsp. cornstarch
1 tsp. prepared mustard
1 tbsp. vinegar
1/4 c. pineapple preserves
1/2 tsp. minced garlic
1 tbsp. minced onion
1/2 c. green peppers
1/2 c. juice from mandarin oranges

Melt butter in a large skillet. Saute chicken breasts until golden. In separate pan, drain juice from mandarin orange sections. Reserve 1/2 cup of the juice. Stir the juice with the soy sauce and cornstarch. When smooth, add the prepared mustard, vinegar and pineapple preserves. Add the garlic and onion to the sauce. Pour sauce around chicken. Cook and stir 1/2 hour. Add green peppers and drained orange sections and cook 5 more minutes.

Serves 6.