| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Poultry |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
All-purpose flour |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 4 |
lb |
Whole chicken, cut up |
| 1/4 |
c |
Margarine (butter browns too fast) |
| 2 |
c |
Sliced fresh mushrooms |
| 10 |
oz |
Condensed cream of mushroom soup |
| 1/2 |
c |
Chicken broth |
| 1/2 |
c |
Prepared orange juice |
| 1/2 |
c |
Dry white wine (or use apple juice) |
| 1 |
tb |
Brown sugar |
| 4 |
md |
Carrots, cut in matchsticks |
INSTRUCTIONS
Mix flour, salt and pepper together in paper or plastic bag.
Add chicken, a few pieces at a time and shake to coat. Brown in
margarine in frying pan. Transfer to small roaster.
Saute mushrooms until soft, adding more margarine if needed.
Add remaining ingredients. Stir to mix well. Pour over chicken.
Cover. Bake in 350°F oven for about 1 hour. Serves 6 Typed in
MMFormat by cjhartlin@msn.com Source: Company's Coming Main Courses.
Posted to MM-Recipes Digest V4 #9 by cjhartlin@email.msn.com on Mar
2, 1999
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