Orange Chicken

• 2 Tbsp. plus 2 tsp. reduced-calorie margarine
• 1 1/4 lb. skinned, boned chicken breasts
• 2 c. sliced mushrooms
• 2 tsp. flour
• 2/3 c. water
• 1/4 c. thawed frozen orange juice concentrate
• 2 pkg. instant chicken broth and seasoning mix
• 1/2 c. sliced green onions
• 1 c. canned mandarin oranges, heated

1. In 10-inch skillet, heat margarine until bubbly; add chicken and cook until browned on both sides.
2. Remove and set aside.
3. In same skillet, cook mushrooms until liquid has evaporated; sprinkle with flour and stir to combine.
4. Gradually stir in water; add orange juice and broth mix and, stirring constantly, bring to a boil.
5. Reduce heat, add chicken and let simmer for about 3 minutes to blend flavors.
6. Serve sprinkled with scallions and topped with orange sections.
7. Makes
8. 4 servings, 273 calories each.

margarine, chicken breasts, mushrooms, flour, water, orange juice, chicken broth, green onions, mandarin oranges

Taken from www.cookbooks.com/Recipe-Details.aspx?id=179971 (may not work)