Recipe(tried): Another Lemon Chicken

LEMON CHICKEN III

Source: adapted from More Lean & Luscious by Bobbie Hinman & Millie Snyder

1/4 c. lemon juice (I use bottled, but I suppose fresh is better.)
2 T. Dijon mustard
1/4 t. garlic powder
1/4 t. pepper
2 T. frozen orange juice concentrate (unsweetened and thawed)
1 t. low sodium dry chicken soup mix (dry)
1 T. dried parsley flakes
1 lb. boneless skinless chicken breast cutlets
Orange juice (ready to drink)
Oil

Dry chicken breasts and saute til brown on both sides in a little oil.

Remove from saute pan and set aside. In a small bowl, mix lemon juice, mustard, garlic powder,pepper, orange juice concentrate, dry chicken broth, parsley flakes; add to pan, scraping off bits from bottom of pan and bring
to low boil. Add chicken and cook, turning frequently, until chicken is cooked through, about 15 minutes. Reduce heat to low, cover and cook 10 more minutes. Keep an eye on this; it will need more liquid; keep adding orange juice.

This makes a "creamy" sauce that is yellow and probably looks like it has butter in it. If you make this ahead, reheat it for about one hour at a low temperature in oven and add more orange juice.