Chicken Breasts a L'Orange
Yield
6 servingsPrep
25 minCook
4 hrsReady
5 hrsLow in Saturated Fat, Trans-fat Free, High Fiber, Low Sodium
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
3 | each |
chicken breasts
halved |
|
⅔ | cup |
all-purpose flour
|
|
1 | teaspoon |
nutmeg
|
|
½ | teaspoon |
cinnamon
|
|
1 | x |
black pepper
dash |
* |
1 | x |
garlic powder
dash |
* |
3 sw | each |
sweet potatoes, or yams
cut in 1/4 inch slices |
|
1 | each |
soup, cream of celery
10.75 ounce can |
* |
4 | ounces |
mushrooms
|
|
½ | cup |
orange juice
|
|
½ | teaspoon |
orange zest
grated |
|
2 | teaspoons |
brown sugar
|
|
3 | tablespoons |
all-purpose flour
|
|
6 | x |
rice
servings |
* |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
3 | each |
chicken breasts
halved |
|
158 | ml |
all-purpose flour
|
|
5 | ml |
nutmeg
|
|
2.5 | ml |
cinnamon
|
|
1 | x |
black pepper
dash |
* |
1 | x |
garlic powder
dash |
* |
sweet potatoes, or yams
cut in 1/4 inch slices |
|||
1 | each |
soup, cream of celery
10.75 ounce can |
* |
115.6 | ml/g |
mushrooms
|
|
118 | ml |
orange juice
|
|
2.5 | ml |
orange zest
grated |
|
1E+1 | ml |
brown sugar
|
|
45 | ml |
all-purpose flour
|
|
6 | x |
rice
servings |
* |
Directions
Rinse chicken breasts and pat dry.
Combine ⅔ 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 rice; stir well.
Pour soup mixture over chicken breasts.
Cover and cook on Low for 8 to 10 hours or on High for 3 to 4 hours or until chicken and vegetables are tender.
Serve chicken and sauce over hot buttered rice.