4 boneless, skinless chicken breasts
salt and pepper
3 T. butter (divided)
1/2 c . orange juice
2 t. arrowroot
1/2 c. chicken stock or 1/2 c. water and 1/2 t. chicken bouillon
2 t. orange rind
3/4 - 1 t. thyme
2 t. chopped chives (can be dried)
1/3 - 1/2 pound mushrooms, cleaned and sliced

1. Heat oven to 350° F.
2. Season each piece of chicken with salt and pepper
3. Melt 2 T. butter in frypan
4. Add chicken to fry pan and cook until golden brown, about 2 minutes per side. Remove from heat
5. Place chicken in ovenproof baking dish with cover
6. Mix small amount of orange juice with arrowroot and set aside
7. Add 2 T. oil to wok and heat
8. Add chicken (or pork) to wok and sitr to cook over medium heat
9. Mix together orange juice, chicken bullion, grated orange peel, thyme and chives and set aside
10. Melt remaining 1 T. butter in fry pan and sauté mushrooms until limp, about 2 - 3 minutes
11. Add orange juice - bullion mixture to mushrooms
12. Stir in orange juice - arrowroot mixture
13. Pour mushroom - orange juice mixture over chicken breasts
14. Bake for 50 - 60 minutes and serve