6 chicken breasts halves, boned and skinned
1/2 tsp. salt
1/4 c. butter
2 tbsp. flour
1/8 tsp. cinnamon
Dash of ginger
1 1/2 c. orange juice
1/2 c. slivered almonds, toasted
1/2 c. seedless raisins
1 c. mandarin oranges

Sprinkle chicken with 1/4 teaspoon salt. Brown chicken in melted butter. Remove and set aside. Blend flour, rest of salt, cinnamon, and ginger into pan drippings to make a paste. Gradually add juice, stirring occasionally. Cook and stir until sauce thickens. Return chicken to pan. Add almonds and raisins. Cover and cook on low heat, about 45 minutes. Add orange sections and heat through.