2    Whole chicken breasts, boned and skinned
			3 tb Butter
			1 1/2 c  Sliced mushrooms
			2 ts All-purpose flour
			2/3 c  Water
			1/4 c  Frozen orange juice concentrate, thawed
			2 pk Instant chicken broth and seasoning mix
			11 oz Can Mandarin orange sections
			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.