2 tbsp. plus 2 tsp. reduced calorie butter
1 1/4 lbs. skinned and boned chicken breasts
2 c. sliced mushrooms
2 tsp. all-purpose flour
2/3 c. water
1/4 c. thawed, frozen concentrated orange juice
2 packets instant chicken broth
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 and cook until browned on both sides. Remove from skillet and set aside. In same skillet, cook mushrooms over high heat, stirring occasionally, until all liquid has evaporated. Sprinkle mushrooms with flour and stir quickly to combine. Gradually stir in water. Add orange juice and broth mixture. Stirring constantly, bring to a boil. Reduce heat; add chicken and let simmer for about 3 minutes. Serve sprinkled with scallions and topped with orange sections.