2 whole boneless/skinless chicken breasts cut in half
1/2 c. butter
1 (11 oz.) can mandarin oranges, reserve syrup
1/4 c. soy sauce
1 tbsp. corn starch
1/4 tsp. garlic, fresh minced
1 tsp. mustard
1 tsp. white vinegar
1/4 c. pineapple preserves
1 tsp. minced onion
1/2 c. diced green pepper

Melt butter in skillet and saute chicken until golden brown. Drain juice from canned mandarin oranges. Stir 1/2 cup mandarin syrup with soy sauce. Add cornstarch stir until smooth.

Then add garlic, mustard, vinegar, pineapple preserves, onion. Pour sauce over chicken simmer on low 10 minutes. Add pepper and simmer another 5 minutes. Just before serving add oranges. Cook another 2 to 3 minutes and serve. Serves 4.