Instructions: Grate 1/2 teaspoon peel from 1 tangerine. Juice 2 tangerines to equal 1/3 cup juice. Peel and segment remaining 2 tangerines, removing any seeds; set aside. Rinse chicken breasts and pat dry. Lightly sprinkle both sides with salt and pepper. In large nonstick skillet sprayed with no-stick cooking spray, heat 1/2 tablespoon oil over medium heat. Brown chicken for 5 minutes on each side or until just cooked through; remove. In skillet drippings with remaining oil, saute mushrooms with thyme and grated tangerine peel for 2 to 3 minutes, stirring constantly. Add tangerine juice and orange liqueur. Stir chicken broth into cornstarch and add to skillet. Bring to boil over medium heat, stirring until mixture starts to thicken. Return chicken; stir in tangerine segments and green onion. Heat, stirring occasionally. Garnish with fresh thyme.

Makes 4 servings.

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