Chicken Ala Orange With Risotto

Preheat oven to 350 degrees F. Have ready a 13- x 9- x 2-inch baking pan.

Combine the flour, 1 tsp salt, and garlic powder. Coat chicken breasts with flour mixture. Set aside.

Melt the butter or margarine in a large skillet. Saute the almonds until golden. Remove from pan and set aside in small bowl.

Brown the chicken breast halves in the drippings in the same pan (add more butter or margarine if necessary). Place in the baking pan.

Drain all drippings from skillet. Stir orange juice concentrate, water and the remaining 1/2 tsp salt into pan. Heat to boiling, then pour over chicken, cover and bake for 1 hour or until chicken is tender. Remove chicken to another pan and keep warm.

Reheat the liquid from the baking pan to boiling. Thicken with the cornstarch.

About 15 minutes before chicken has finished baking, prepare the chive risotto. In a large skillet, saute the rice in 3 tbsp butter or margarine, stirring constantly, until golden.

Add the chicken broth. Stir in the the drained sliced mushrooms and the cut chives. Heat to boiling, cover and remove from heat. Let stand for 10 minutes.

Spoon the chive risotto onto a large serving platter. Arrange chicken breasts over rice and sprinkle with the sauteed almonds.

Serve sauce separately to spoon over chicken.