Chicken Breasts In Orange Sauce
|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)|
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.