Low-Fat Citrus and Mushroom Chicken
Contributed by Diane S.

6 skinless, boneless 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 or white wine vinegar
2 tablespoons cornstarch
2 teaspoons instant chicken bouillon granules
2 tablespoons olive oil
4 cups sliced shiitake or button mushrooms
12 ounces refrigerated fresh or packaged dried tomato linguine
and/or plain linguine, cooked and drained
orange slices, halved (optional)

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

Makes 6 servings.
Calories...445...Fat...8 g...Carbs...66 g...Sodium...358 mg...Fiber...1 g.