Citrus and Mushroom Chicken

• 6 boneless skinless chicken breast halves (about 1-1/4 pound total)
• 1 12 cups water
• 34 cup frozen orange juice concentrate, thawed
• 3 tablespoons balsamic vinegar
• 2 tablespoons cornstarch
• 2 teaspoons instant chicken bouillon granules
• 2 tablespoons olive oil
• 4 cups sliced shiitake mushrooms or 4 cups button mushrooms
• 12 ounces tomato linguine or 12 ounces plain linguine, cooked and drained
• orange slice, halved

1. Rinse chicken; pat dry with paper towels.
2. Season chicken breasts lightly with salt and pepper.
3. For sauce, in a bowl stir together water, thawed concentrate, vinegar, cornstarch, and bouillon granules; set aside.
4. In a 12" skillet cook chicken in hot oil for 8 to 10 minutes or until tender and no longer pink, turning once.
5. Remove chicken from skillet; cover and keep warm.
6. In the same skillet cook mushrooms until tender.
7. Stir sauce and add to skillet.
8. Cook and stir until thickened and bubbly.
9. Cook and stir for 2 minutes more.
10. Serve sauce over chicken and hot cooked linguine.
11. If desired, garnish with orange slices.

chicken, water, orange juice concentrate, balsamic vinegar, cornstarch, instant chicken, olive oil, shiitake mushrooms, tomato linguine, orange slice

Taken from www.food.com/recipe/citrus-and-mushroom-chicken-28172 (may not work)