¼ cup cornstarch

½ unpeeled orange, thinly sliced

salt, pepper

½ green pepper, seeded and finely chopped

2 whole chicken breasts, split and

skinned (about 1 ½ pounds)

¼ cup finely diced pimiento

2 tablespoons salad oil

¼ pound medium mushrooms, quartered

1 cup canned condensed chicken broth

¼ teaspoon ground ginger

½ cup orange juice

Mix cornstarch, salt and a dash of pepper; coat chicken. Saute chicken until golden in salad oil; turn breasts meat side down; add remaining ingredients. Cover and simmer gently, stirring occasionally for 30 minutes or until chicken is tender. Season gravy with salt and pepper to taste.