Categories: Poultry, Oriental 
      Yield: 2 servings 
  
      2    Whole chicken breasts, boned 
      3 T  Butter 
  1 1/2 c  Sliced mushrooms 
      2 t  All-purpose flour 
    2/3 c  Water 
    1/4 c  Frozen orange juice concentr 
      2 pk Instant chicken broth and se 
      1 cn 11-oz Mandarin orange sectio 
    1/2 c  Thinly sliced green onions 
           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