Chicken Breasts A L'Orange
4 chicken breasts cut in half
1/2 cup flour
3 Tablespoons flour
1 teaspoon salt
1 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
Dash black pepper
Dash garlic powder
2 lg sweet potatoes,
peeled and cut into 1/4-inch slices
1 can (103/4-oz) condensed cream of celery
or cream of chicken soup
1 can (4-oz) sliced mushrooms, drained
1/2 cup orange juice
2 teaspoons brown sugar
1/2 teaspoon grated orange peel
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 Slow Cooker.
Place chicken breasts on top.
Combine soup with mushrooms, orange juice,
brown sugar, orange peel
and remaining 3 Tablespoons flour;
Pour soup mixture over chicken breasts.
Cover and cook on Low 8 to 10 hours
or on High 3 to 4 hours
or until chicken and vegetables are tender.
Serve chicken and sauce over hot buttered rice or egg noodles.
Number of Servings: 8