• 4 boneless skinless chicken breast halves
• 1 1/2 T. canola oil
• 1/3 cup flour
• 1/2 tsp. poultry seasoning
• grated zest from 1 medium orange
• 1/3 cup chopped dried apricots
• 1/4 cup dried cherries or cherry flavored dried cranberries
• 1/3 cup frozen orange juice concentrate, thawed
• 1 cup chicken broth
• 1 T. cornstarch
• 1/4 cup water
• 1 T. minced fresh parsley
• 1/2 cup mandarin oranges, drained

Preparation -
Combine flour and poultry seasoning in a plastic bag. Heat oil in a large skillet over medium heat Shake chicken breast halves in flour mixture, one at a time. Place chicken in skillet. Add orange zest. Cook chicken over medium heat, turning once, about 5 minutes per side or until lightly browned on each side. Add chopped dried apricots, dried cherries or cranberries, orange juice concentrate and broth. Cover and cook at medium-low heat for 20 minutes, turning chicken one time Remove chicken to a serving platter, Combine cornstarch and 1/4 cup water in a cup. Stir into mixture in skillet and boil for a minute or two until thickened. Sprinkle parsley over chicken. Garnish with mandarin orange sections. Pour sauce over top and serve.