2 chicken breasts, cut in half
1 c. cold water
1/2 tsp. salt
1/4 tsp. pepper
2 tbsp. butter
1/4 c. chopped onion
1 (10 oz.) can cream of mushroom soup
2 c. celery, sliced 1/8 inch thick
1/2 c. roasted salted almonds, coarsely chopped
1 c. chow mein noodles
1 (8 oz.) can mandarin oranges, drained
2 tbsp. soy sauce

In a skillet with a tight fitting lid, put the chicken breasts, skin side down, the water, salt and pepper. Bring to a rolling boil. Skim off any froth and continue to cook over moderate heat, covered tightly, for 35 minutes. Remove breasts to cool; strain and measure broth left in pan.

After chicken is cooled, remove skin and bones. Cut up white meat into bite sized pieces. Melt butter in skillet and add the onion. Cook over moderate heat until the onion is transparent and glazed. Add the soup, 1 cup reserved broth, celery, almonds and chicken. Cook over moderate heat for 10 minutes.

Then add half the chow mein noodles, the orange segments, and soy sauce. Cook 5 more minutes. Serve in a deep platter and sprinkle on the remaining chow mein noodles. Serves 4.