1/4cuporange juice, thawed frozen concentrated, no sugar added
2cubeschicken broth seasoning
1/2cupscallions, thinly sliced, optional
1cupcanned mandarin orange sections, no sugar added
1tablespoonfresh parsley, chopped
In a 10 inch skillet, heat butter until bubbly. Add the chicken breasts and cook until they are browned on both sides. Remove them from the skillet and set aside.
In same skillet, cook the mushrooms over medium high heat, stirring occasionally, until all the liquid has evaporated. Sprinkle the mushrooms with flour and stir quickly to combine. Gradually stir in the water.
Add the orange juice and broth mix. Stirring constantly, bring it to a boil. Reduce the heat, add the chicken and let it simmer for 3 to 5 minutes, to allow the flavors to blend and the chicken to finish cooking.
In the last minute of cooking, add the chopped scallions, parsley and mandarin orange sections and allow them to heat through.
Serve the chicken breasts sprinkled with the chopped scallions and almonds and topped with the orange sections.