Chicken cutlets
1 tsp. salt
1/2 tsp. pepper
1/2 c. butter
1 lg. can (12 oz.) frozen orange juice
1 (12 oz.) can cold water
1 can mandarin oranges or 1 fresh orange peeled

Wash chicken cutlets and drain. Then roll up with a little bit of butter, pepper and paprika. Season with salt and pepper. Fry in butter until well browned on all sides. Add orange juice and water. Reduce heat to low and cover and simmer for 2 1/2 hours, until chicken is done. Remove chicken to platter, keeping warm. Add oranges to pan and cook over high heat stirring until reduced to consistency of heavy cream; about 5 minutes. If you want you may add 1/3 cup of dry sherry. Pour over chicken.