1/4 c. lemon juice
2 tbsp. Dijon mustard
1/4 tsp. garlic powder
1/4 tsp. pepper
2 tbsp. frozen orange juice concentrate, thawed
1 tbsp. plus 1 tsp. vegetable oil
1 pack instant chicken broth mix
1 tbsp. dried parsley
1 lb. boned and skinned chicken, cut in chunks
1 tbsp. plus 1 tsp. cornstarch
1 c. water

In large non-stick skillet, combine lemon juice, mustard, garlic powder, pepper, orange juice concentrate, oil, broth mix and parsley flakes. Heat over medium heat until hot.

Add chicken. Cook, turning frequently, until chicken is cooked through, about 15 minutes. Reduce heat to low, cover and cook 10 more minutes.

In small bowl, dissolve cornstarch in water. Add to chicken. Cook, stirring constantly, until mixture is slightly thick and boils 1 minute. 4 servings, 216 calories per serving.