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Orange Chicken With Sweet Potatoes Recipe
|Sweet potatoes||3 Medium, peeled and sliced|
|All purpose flour||13 6667⁄10000 Tablespoon, divided (2/3 Cup Plus 3 Tablespoons)|
|Onion powder||1 Teaspoon|
|Ground nutmeg||1 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Boneless skinless chicken breast halves||20 Ounce (4 Pieces, 5 Ounce Each)|
|Canned condensed cream of chicken soup||10 3⁄4 Ounce, undiluted (1 Can)|
|Unsweetened pineapple juice||3⁄4 Cup (12 tbs)|
|Brown sugar||2 Teaspoon|
|Grated orange peel||1 Teaspoon|
|Sliced fresh mushrooms||1⁄2 Pound|
|Hot cooked rice||2 Cup (32 tbs)|
Serving size: Complete recipe
Calories 2955 Calories from Fat 481
% Daily Value*
Total Fat 54 g83.6%
Saturated Fat 24.1 g120.6%
Trans Fat 0.1 g
Cholesterol 417.7 mg
Sodium 4609.7 mg192.1%
Total Carbohydrates 427 g142.2%
Dietary Fiber 25.3 g101%
Sugars 53.2 g
Protein 178 g355.7%
Vitamin A 1306.2% Vitamin C 179.8%
Calcium 40.1% Iron 148.4%
*Based on a 2000 Calorie diet
In a large resealable plastic bag, combine 2/3 cup flour and the seasonings; add the chicken, one piece at a time, and shake to coat.
In a large skillet over medium heat, cook the chicken in butter for 3 minutes on each side or until lightly browned.
Arrange chicken over sweet potatoes.
Place remaining flour in a small bowl.
Stir in the soup, pineapple juice, brown sugar and peel until blended.
Add mushrooms; pour over chicken.
Cover and cook on low for 3-1/2 to 4 hours or until a meat thermometer reads 170° and potatoes are tender.