1/4 cup butter
1 tablespoon vegetable oil
1 onion, chopped
1 green bell pepper, chopped
2 skinless, boneless chicken breast halves
1 (10 ounce) package frozen chopped spinach
1 cup chopped celery
1 cup chopped onion
1 cup chopped green olives
1 cup fresh lime juice
1 cup orange juice
1 cup orange juice
1 cup orange juice
1 cup orange sherbet
Heat butter and oil in a large skillet over medium heat. Saute onion and bell pepper in butter until lightly browned. Remove from skillet. Stir in chicken and spinach. Cook over low heat until chicken is no longer pink. Remove from skillet. Stir in celery, onion, green pepper and olives.
Bring a large saucepan of water to a boil; add chicken and spinach and cook until tender.
Add orange sherbet and orange juice into skillet; cook as directed on package. Remove from heat. Serve chicken over chicken mixture.