| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | California | Chicken, Family & fr | 4 | Servings |
INGREDIENTS
| 1 | Fryer chicken, cut in | |
| serving pieces | ||
| 1/2 | c | Fresh orange juice |
| 1 | t | Salt |
| 1 | t | Dry mustard |
| 1 | t | Paprika |
| 1/4 | t | Tabasco sauce |
| 1 | T | Grated orange rind, up to |
| 1/3 | c | Salad oil |
| 3/4 | c | Sliced fresh mushrooms [or |
| 1 can 4 oz. sliced | ||
| mushrooms drained] | ||
| 2 | T | Butter |
INSTRUCTIONS
2 1998 Heat oven to 400 degrees. Place chicken, skin side down, in single layer in a shallow baking pan lined with foil. Mix all ingredients except mushrooms and butter. Pour orange sauce over pieces of chicken. Bake 45 minutes, basting occasionally. Turn over and bake 15 to 25 minutes longer. Meanwhile, sauté mushrooms in butter. To serve, spoon mushrooms and any remaining sauce over hot chicken. Busted by Barb at <[email protected]> Recipe by: Possum Kingdom Lake Cookbook Posted to MC-Recipe Digest by Barb at PK <[email protected]> on Apr 21,
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“Plan ahead — It wasn’t raining when Noah built the ark.”
Nutrition (calculated from recipe ingredients)
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Calories: 392
Calories From Fat: 243
Total Fat: 27.5g
Cholesterol: 88.4mg
Sodium: 668.6mg
Potassium: 599.4mg
Carbohydrates: 7g
Fiber: 1.2g
Sugar: 4.8g
Protein: 30g