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Chicken Breasts A la'Orange
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4
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1
1
1
2
chicken breasts, halved
0 3/4 ounces cream of celery soup, or cream of chicken
ounces sliced mushrooms, drained
/3 cup flour
tablespoons flour
teaspoon salt
teaspoon nutmeg
/2 teaspoon cinnamon
teaspoons brown sugar
dash pepper
dash garlic powder
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• 1
• 1
• 1
• 1
• 2
/2 cup orange juice
/2 teaspoon orange rind, grated
sweet potatoes, peeled, cut in 1/4" slices
• buttered rice
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 crock pot. Place chicken
breasts on top. Combine soup with remaining ingredients except buttered
rice; stir well. Pour soup mixture over chicken breasts. Cover and cook on
low heat for 8 to 10 hours or on high setting for 3 to 4 hours, or until
chicken and vegetables are tender. Cook rice separately. Serve over hot
buttered rice.
Chicken Breasts A la'Orange
37
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