2 tbsp. plus 2 tsp. reduced calorie butter
1 1/4 lb. skinned and boned chicken breasts
2 c. sliced mushrooms
2 tsp. all-purpose flour
2/3 c. water
1/4 c. thawed frozen concentrated orange juice (no sugar added)
2 packets instant chicken broth and seasoning mix
1/2 c. thinly sliced scallions (green onions)
1 c. canned mandarin orange sections (no sugar added), heated

In 10-inch skillet heat butter until bubbly and hot; add chicken and cook until browned on both sides. Remove from skillet and set aside.

In same skillet cook mushrooms over high heat, stirring occasionally, until all liquid has evaporated; sprinkle mushrooms with flour and stir quickly to combine. Gradually stir in water; add orange juice and broth mix and, stirring constantly, bring to a boil. Reduce heat, add chicken, and let simmer for about 3 minutes to allow flavors to blend; serve sprinkled with scallions and topped with orange sections. Makes 4 servings.