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Directions: In large skillet, brown chicken in butter and set aside. In same
skillet, cook mushrooms over high heat until liquid evaporates, about
1-2 minutes. Remove from heat. Sprinkle mushrooms with flour and
stir fry quickly to combine. Gradually stir in water. Add orange
juice and dry seasoning mix. Heat to boiling, stirring constantly.
Reduce heat, add chicken and simmer about 3 minutes. Add orange
sections and sprinkle with green onions. Serve over bed of rice.
Creme de Colorado Cookbook (1987), From the collection of Jim Vorheis
| Ingredients:
2 whole chicken breasts, boned
-1
1 1/2 Cup(s) sliced mushrooms
417/10000 Cup(s) all-purpose flour
1/4 Cup(s) frozen orange juice concentr
2 Package(s) instant chicken broth and se
1 Can(s) 11-oz mandarin orange sectio
1/2 Cup(s) thinly sliced green onions |
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