Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 ea Servings -concentrate, thawed
2 ea Whole chicken breasts, 2 ea Packages instant chicken
-boned and skinned -broth and seasoning mix
3 T Butter 1 ea 11-oz can Mandarin orange
1 1/2 c Sliced mushrooms -sections
2 t All-purpose flour 1/2 c Thinly sliced green onions
2/3 c Water Cooked rice
1/4 c Frozen orange juice

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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