3 whole chicken breasts, skinned & halved
3 tbsp. butter
1 tsp. salt
1 1/2 tbsp. flour
1/4 tsp. dry mustard
A pinch of ginger
1 c. orange juice

Brown chicken breast halves in hot butter. Set aside. Stir flour, salt and spices in remaining butter in skillet. Gradually add orange juice and cook stirring until thick. Return chicken to sauce in skillet, cover and simmer for 20 minutes or until chicken is tender. Serve hot.