|Reduced calorie margarine||8 Teaspoon|
|Boneless skinless chicken breasts||1 1⁄4 Pound|
|Sliced mushrooms||2 Cup (32 tbs)|
|All purpose flour||2 Teaspoon|
|Water||2⁄3 Cup (10.67 tbs)|
|Frozen concentrated orange juice||1⁄4 Cup (4 tbs)|
|Instant chicken broth and seasoning mix||2 1⁄5 Ounce|
|Thinly sliced green onions||1⁄2 Cup (8 tbs)|
|Canned mandarin orange sections||1 Cup (16 tbs)|
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.