Chicken Breasts A L'Orange
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
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INGREDIENTS:
3 whole chicken breasts, halved 2/3 cup flour 1 teaspoon salt
1 teaspoon nutmeg 1/2 teaspoon cinnamon dash ground black pepper
dash garlic powder 2 to 3 sweet potatoes, peeled and cut into 1/4-inch slices buttered rice
1 can (10-3/4 oz) condensed cream of celery or cream of chicken soup 1 can (4 ounces) sliced mushrooms, drained 1/2 cup orange juice
1/2 teaspoon grated orange rind 2 teaspoons brown sugar 3 tablespoons flour



1 Rinse chicken breasts and pat dry. Combine 2/3 cup flour with salt, nutmeg, cinnamon, pepper and garlic powder. Thoroughly coat chicken in flour mixture. Place sweet potato slices in bottom of stoneware. Place chicken breasts on top.
2 Combine soup with remaining ingredients except buttered rice; stir well. Pour soup mixture over chicken breasts. Cover and cook on Low for 8 to 10 hours or on High for 3 to 4 hours or until chicken and vegetables are tender.
3 Serve chicken and sauce over hot buttered rice.

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