Citrus and Mushroom Chicken

A very appetizing summer dish; the tartness and the sweetness of the citrus sauce will wake up your palate!

• Ready In: 20 mins
• Serves: 6

Ingredients

• 6  boneless skinless chicken breast halves (about 1-1/4 pound total)
• 1 1⁄2 cups water
• 3⁄4 cup  frozen orange juice concentrate, thawed
• 3  tablespoons  balsamic vinegar
• 2  tablespoons cornstarch
• 2  teaspoons instant chicken bouillon granules
• 2  tablespoons olive oil
• 4  cups  sliced shiitake mushrooms or 4  cups button mushrooms
• 12  ounces  tomato linguine or 12  ounces  plain linguine, cooked and drained
•  orange slice, halved

Directions

1. Rinse chicken; pat dry with paper towels.
2. Season chicken breasts lightly with salt and pepper.
3. For sauce, in a bowl stir together water, thawed concentrate, vinegar, cornstarch, and bouillon granules; set aside.
4. In a 12" skillet cook chicken in hot oil for 8 to 10 minutes or until tender and no longer pink, turning once.
5. Remove chicken from skillet; cover and keep warm.
6. In the same skillet cook mushrooms until tender.
7. Stir sauce and add to skillet.
8. Cook and stir until thickened and bubbly.
9. Cook and stir for 2 minutes more.
10. Serve sauce over chicken and hot cooked linguine.
11. If desired, garnish with orange slices.