Prep: using a rasp, grate the peels of two mandarin oranges. Peel the oranges and pull apart the pieces. Filet a large chicken breast into two pieces. Cook two servings of rice.
In a medium size pan sauté the chicken filets in 1 Tbsp. of butter and 1 Tbsp. of olive oil; sprinkle with salt and pepper
Remove the filets from the pan and sprinkle in 1 Tbsp. of flour, whisking it into the drippings for a minute or two.
Add ½ cup of orange juice and ¼ cup of water, stir until the sauce is smooth and thickened. Add the grated peel and a pinch of cinnamon. Add more water if the sauce is too thick.
Stir in the tangerine pieces and then pour the sauce over the chicken and rice. Serve with a nice salad.