2 c. (1/2 lb.) green or yellow beans, cut in half
1 c. (2 med.) julienne-cut carrots
1 1/2 c. (2 sm.) sliced zucchini
1/4 c. flour
2 tbsp. sesame seed
1/2 tsp. salt
1/8 tsp. pepper
2 whole chicken breasts, boned and cut into bite-size pieces
3 tbsp. butter
1/2 c. orange juice
2 tbsp. lemon juice
2 tsp. rosemary, crushed
2 tbsp. chopped fresh parsley, if desired

Steam vegetables; set aside. Meanwhile, combine flour and sesame seed, salt and pepper in a plastic bag. Add chicken; shake gently to coat. Melt butter in a large skillet. Saute chicken over medium heat until completely cooked and golden brown, about 4 or 5 minutes. Remove from pan. Remove drippings and excess from skillet. Stir in orange and lemon juice and rosemary. Bring to a boil. Add cooked or steamed vegetables, stirring until thoroughly heated. Add cooked chicken; toss gently. Serve immediately. Sprinkle each serving with parsley, if desired. Makes 4 servings.