2 whole split chicken breasts, skinned & boned
1 c. red pepper, cut into chunks
2 tbsp. green onions, chopped
2 tsp. cornstarch dissolved in 2 tbsp. water
1 c. fresh orange sections, cut into bite size pieces
1 tbsp. vegetable oil
1 garlic clove, minced
3/4 c. orange juice
1 tsp. prepared mustard
1/2 tsp. salt
1/4 tsp. pepper
Fresh parsley for garnish

Heat oil in a large non-stick skillet over medium high heat. Then, add chicken and brown. Remove chicken from skillet. Add red pepper, green onion and garlic to skillet. Cook, stirring occasionally, for 5 minutes or until tender. Return chicken to skillet. Add orange juice, mustard, salt and pepper, bring to a boil. Reduce heat, cover and simmer about 20 minutes.

Transfer chicken to serving platter; keep warm. Add cornstarch mixture to skillet. Increase heat to high; add orange sections. Cook, stirring frequently, for 1 to 2 minutes until thickened. Pour over chicken. Garnish with parsley. Serves 4.