Citrus Chicken

• 12 ounces skinless boneless chicken breast -- (4 - 3 ounces each)
• 2 teaspoons orange peel -- finely shredded
• 1 cup orange juice
• 1/4 cup balsamic vinegar
• or white wine vinegar
• 1 tablespoon cornstarch
• 2 teaspoons honey
• 1 teaspoon instant chicken bouillon granules
• 1 Dash white pepper
• 2 cups shiitake mushrooms -- sliced fresh
• or button mushrooms
• 2 tablespoons margarine or butter
• 8 ounces tomato linguine -- cooked
• and/or plain linguine
• Snipped chives -- (optional)
• Orange slices -- halved (optional)

1. 1. Place each chicken breast half between 2 pieces of plastic wrap.
2. Working from center to the edges, pound lightly with the flat side of
3. a meat mallet to 1/8-inch thickness. Remove plastic wrap.
4. 2. In small bowl stir together the orange peel, orange juice,
5. vinegar, cornstarch, honey, bouillon granules, and pepper. Set aside.
6. 3. In a large skillet cook mushrooms in hot margarine or butter until
7. tender; remove from skillet. In the same skillet cook chicken over
8. medium heat about 4 minutes or until no longer pink, turning once.
9. Remove chicken from skillet; keep warm. Return mushrooms to skillet.
10. Stir orange juice mixture; add to mushrooms. Cook and stir until
11. thickened and bubbly. Cook and stir for 2 minutes more. Serve chicken
12. and sauce over linguine. Sprinkle with chives and garnish with orange
13. slices, if desired. Makes 4 servings.

chicken breast, orange peel, orange juice, balsamic vinegar, white wine vinegar, cornstarch, honey, instant chicken, white pepper, shiitake mushrooms, button mushrooms, margarine, tomato linguine, linguine, chives, orange slices halved

Taken from www.epicurious.com/recipes/member/views/citrus-chicken-1214319 (may not work)