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Chicken Breasts In Orange Sauce

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  Flour 1⁄2 Cup (8 tbs)
  Salt 1⁄2 Teaspoon
  Paprika 1⁄2 Teaspoon
  Pepper 1 Dash
  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)
  Nutmeg 1⁄4 Teaspoon
  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.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size

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 mg33.3%

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

Chicken Breasts In Orange Sauce Recipe