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Chicken Breasts In Orange Sauce Recipe
|Flour||1⁄2 Cup (8 tbs)|
|Garlic powder||1 Dash|
|Chicken breasts||6 , halved|
|Olive oil/Salad oil||6 Tablespoon|
|Canned mushrooms||4 Ounce|
|Canned cream of mushroom soup||10 1⁄2 Ounce|
|Chicken broth||1⁄2 Cup (8 tbs)|
|Orange juice||1⁄2 Cup (8 tbs)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Brown sugar||2 Teaspoon|
|Diagonally sliced carrots||2 Cup (32 tbs)|
Calories 457 Calories from Fat 181
% Daily Value*
Total Fat 20 g31.4%
Saturated Fat 3.4 g17.1%
Trans Fat 0 g
Cholesterol 99.8 mg
Sodium 674 mg28.1%
Total Carbohydrates 20 g6.8%
Dietary Fiber 1.7 g6.7%
Sugars 6.5 g
Protein 42 g84.6%
Vitamin A 142.1% Vitamin C 25.2%
Calcium 4.5% Iron 14.9%
*Based on a 2000 Calorie diet
Coat the chicken with flour mixture.
Heat oil in an electric frying pan.
Brown chicken breasts well on both sides in hot oil.
Drain mushrooms, reserving the liquid.
Scatter mushrooms over the chicken.
Blend soup, reserved mushroom liquid, chicken broth, orange juice, wine, nutmeg and brown sugar until smooth.
Pour soup mixture over chicken.
Cover and cook at 225 degrees (or simmer in a regular pan over low heat) about 30 minutes or until chicken is tender.
About 15 minutes before chicken is done, stir in carrots and continue cooking until tender.