Mandarin-Broccoli Chicken Skillet

This is a good meal that my kids especially like because of the addition of orange juice and mandarin oranges, and goes very well served over white or jasmine rice.

• Ready In: 35 mins
• Serves: 4-6

Ingredients

• 1  cup fresh broccoli florets
• 1  tablespoon butter
• 2  lbs boneless skinless chicken breasts, cubed
• 1 1⁄2 cups  sliced fresh mushrooms
• 2  minced garlic cloves (optional)
• 3  teaspoons all-purpose flour
• 2⁄3 cup water
• 1⁄3 cup  undiluted thawed  orange juice concentrate
• 2  chicken bouillon cubes
• 11  ounces  canned mandarin orange segments, drained
• 1⁄4 cup  sliced green onion
•  salt and pepper

Directions

1. Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2-6 minutes, depending on size of florets. Drain, cool and set aside.
2. Heat butter in a large skillet over medium-high heat. Salt and pepper chicken to taste. Saute chicken in butter until browned and cooked through, about 4 minutes per side. Remove from skillet and set aside.
3. Saute mushrooms in skillet for 3 minutes; if using garlic, add to pan and cook for 1-2 minutes more. Remove mushrooms (and garlic, if using) from skillet and set aside. Stir in flour, water, orange juice concentrate and seasoning.
4. Heat to boiling, stirring. Simmer, stirring for 4 minutes. Return chicken and mushrooms to skillet. Add green onions and broccoli. Heat through. Just before serving, stir mandarin segments in and serve immediately.