Mandarin chicken

1 servings

Ingredients

Quantity Ingredient
2 eaches Servings
2 eaches Whole chicken breasts, boned and skinned
3 tablespoons Butter
cup Sliced mushrooms
2 teaspoons All-purpose flour
cup Water
¼ cup Frozen orange juice concentrate, thawed
2 eaches Packages instant chicken broth and seasoning mix
1 each 11-oz can Mandarin orange sections
½ cup Thinly sliced green onions
Cooked rice

Directions

In large skillet, brown chicken in butter and set aside. In same skillet, cook mushrooms over high heat until liquid evaporates, about 1-2 minutes. Remove from heat. Sprinkle mushrooms with flour and stir fry quickly to combine. Gradually stir in water. Add orange juice and dry seasoning mix. Heat to boiling, stirring constantly.

Reduce heat, add chicken and simmer about 3 minutes. Add orange sections and sprinkle with green onions. Serve over bed of rice.

Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis

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