Orange Chicken Recipe
Ingredients
2 tablespoons plus
2 teaspoons reduced-calorie margarine
1 1/4 pounds skinned and boned chicken breasts
2 cups sliced mushrooms
2 teaspoons all-purpose flour
2/3 cup water
1/4 cup thawed frozen concentrated orange juice (no sugar added)
2 packets instant chicken broth and seasoning mix
1/2 cup thinly sliced scallions (green onions)
1 cup canned mandarin orange sections (no sugar added), heated
Directions
In 10-inch skillet heat margarine until bubbly and hot; add chicken and cook until browned on both sides.
Remove from skillet and set aside.
In same skillet cook mushrooms over high heat, stirring occasionally, until all liquid has evaporated; sprinkle mushrooms with flour and stir quickly to combine.
Gradually stir in water; add orange juice and broth mix and, stirring constantly, bring to a boil.
Reduce heat, add chicken, and let simmer for about 3 minutes to allow flavors to blend; serve sprinkled with scallions and topped with orange sections.
Remove from skillet and set aside.
In same skillet cook mushrooms over high heat, stirring occasionally, until all liquid has evaporated; sprinkle mushrooms with flour and stir quickly to combine.
Gradually stir in water; add orange juice and broth mix and, stirring constantly, bring to a boil.
Reduce heat, add chicken, and let simmer for about 3 minutes to allow flavors to blend; serve sprinkled with scallions and topped with orange sections.
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