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Mandarin Chickenpoultry, oriental 2 each whole chicken breasts, boned 3 tablespoon butter 1 1/2 cup sliced mushrooms 2 teaspoon all-purpose flour 2/3 cup water 1/4 cup frozen orange juice concentr 2 pkg instant chicken broth and se 1 can 11-oz mandarin orange sectio 1/2 cup thinly sliced green onions 1 single cooked rice 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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