Orange Chicken

• 2 Tbsp. + 2 tsp. reduced calorie mayonnaise
• 1 1/4 lb. skinned and deboned chicken breasts
• 2 c. sliced mushrooms
• 2 tsp. all-purpose flour
• 2/3 c. water
• 1/4 c. thawed frozen concentrated orange juice (no sugar added)
• 2 packets instant chicken broth and seasoning mix
• 1/2 c. thinly sliced green onions
• 1 c. canned mandarin oranges, heated

1. In 10-inch skillet, heat margarine until bubbly and hot; add chicken and cook until browned on both sides.
2. Remove from skillet and set aside.
3. In same skillet, cook mushrooms over high heat, stirring occasionally, until all liquid has evaporated.
4. Sprinkle mushrooms with flour and stir quickly to combine.
5. Gradually stir in water.
6. Add orange juice and broth mix; stirring occasionally, bring to a boil.
7. Reduce heat and let chicken simmer for 3 minutes.
8. Serve with sprinkled onions and orange sections.

chicken breasts, mushrooms, allpurpose flour, water, orange juice, packets instant chicken broth, green onions, mandarin oranges

Taken from www.cookbooks.com/Recipe-Details.aspx?id=461160 (may not work)