Rinse chicken; pat dry with paper towels. Season chicken breasts lightly with salt and pepper. For sauce, in a bowl stir together water, thawed concentrate, vinegar, cornstarch, and bouillon granules; set aside.
In a 12" skillet cook chicken in hot oil for 8 to 10 minutes or until tender and no longer pink, turning once. Remove chicken from skillet; cover and keep warm.
In the same skillet cook mushrooms until tender. Stir sauce and add to skillet. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Serve sauce over chicken and hot cooked linguine. If desired, garnish with orange slices.