Place each chicken breast half between 2 pieces of plastic wrap. Working from center to the edges, pound lightly with the flat side of a meat mallet to 1/8-inch thickness. Remove plastic wrap.

In small bowl stir together the orange peel, orange juice, vinegar, cornstarch, honey, bouillon granules, and pepper. Set aside.

In a large skillet cook mushrooms in hot margarine or butter until tender; remove from skillet. In the same skillet cook chicken over medium heat about 4 minutes or until no longer pink, turning once. Remove chicken from skillet; keep warm. Return mushrooms to skillet. Stir orange juice mixture; add to mushrooms. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Serve chicken and sauce over linguine. Sprinkle with chives and garnish with orange slices, if desired. Makes 4 servings.