List of ingredients needed:

1/4 cup of all purpose flour.
1 teaspoon of thyme.
1 teaspoon of salt.
1/2 teaspoon of white pepper.
1/4 teaspoon of cayenne pepper.
1 1/2 lb of boneless, skinless chicken breasts, cut into two dozen strips.
2 tablespoons of extra virgin olive oil.
2 tablespoons of butter.
1 cup of onion, finely chopped.
1 cup of chicken broth.
1 cup of tangerine juice.
2 tangerines, peeled, halved crosswise, seeded, and broken into segments.

Instructions:

Combine the flour, thyme, salt, white pepper and cayenne pepper.

Pat the chicken dry and coat with the flour mixture, saving any extra flour.

In a large skillet, heat the olive oil and butter together over medium-high heat.

Once the butter has melted and the foam subsides, reduce the heat to medium, add the chopped onion and sauté for 3 minutes, stirring constantly.

Add the chicken breast strips with any remaining seasoned flour and cook for 5 minutes, stirring constantly.

Raise the heat to high and add the chicken 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.

Source: Tangerine Recipes.