Chicken Breasts In Orange Sauce Recipe
Ingredients
1/2 Cup Regular Flour
1/2 Tsp. Salt
1/2 Tsp. Paprika
Dash Pepper
Dash Garlic Powder
6 Halved Chicken Breasts
6 Tbs. Olive Oil or Salad Oil
1 3 or 4 Oz.Can Mushrooms
1 10 1/2 Oz.Can Cream of Mushroom Soup
1/2 Cup Chicken Broth
1/2 Cup Orange Juice
1/2 Cup Dry White Wine
1/4 Tsp. Nutmeg
2 Tsp. Brown Sugar
2 Cups Diagonally Sliced Carrots
Directions
Blend flour, salt, paprika, pepper and garlic powder.
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.
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.
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