Instructions: Fresh tangerines are a cool foil to the slightly spicy chicken in this dish, with a sauce that must have rice to absorb every drop.

Mix flour, thyme, salt and peppers together. Pat chicken dry and coat with the flour mixture, saving any extra flour (tossing in a zip-style bag works well).

Heat the oil and butter together in a large skillet set over medium-high heat. When butter is melted and foam subsides, reduce heat to medium, add onions and saute for 3 minutes, stirring constantly. Add chicken breast strips with any remaining seasoned flour and cook 5 minutes, stirring constantly.

Raise heat to high and add broth and tangerine juice. Bring to a boil. Reduce heat and simmer for 3-4 minutes, until thickened. Add the segments from the 2 tangerines and simmer for 2-3 minutes, or until chicken and tangerine segments are hot. Serve with rice, noodles, or crusty bread. Tangerine Chicken Serves 6

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