1 tbsp. vegetable oil
2 whole chicken breasts, split, skinned and boned
1 c. red pepper, cut into chunks
2 tbsp. chopped green onion
1 garlic clove, minced
3/4 c. orange juice
1 tsp. prepared mustard
1/4 tsp. salt
1/8 tsp. pepper
2 tsp. corn starch
2 tbsp. water
1/2 c. fresh orange sections, cut into bite size pieces

In large non-stick skillet over medium heat in hot oil, brown chicken. Remove from skillet.

Add red pepper, green onion and garlic; cook about 5 minutes or until tender, stirring occasionally.

Return chicken top skillet. Add orange juice, mustard, salt and pepper; bring to a boil. Reduce heat; cover, simmer about 20 minutes. Transfer chicken to serving platter; keep warm.

In small bowl, combine cornstarch and water; add to skillet. Increase heat to high; add orange sections. Cook 1-2 minutes or until thickened, stirring frequently. Pour over chicken. Makes 4 servings, about 3 ounces chicken each.