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Chicken Breasts a L'Orange

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Recipe

 

Yield

6 servings

Prep

25 min

Cook

4 hrs

Ready

5 hrs
Low in Saturated Fat, Trans-fat Free, High Fiber, Low Sodium

Ingredients

Amount Measure Ingredient Features
3 each chicken breasts
halved
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cup all-purpose flour
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1 teaspoon nutmeg
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½ teaspoon cinnamon
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1 x black pepper
dash
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1 x garlic powder
dash
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3 sw each sweet potatoes, or yams
cut in 1/4 inch slices
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1 each soup, cream of celery
10.75 ounce can
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4 ounces mushrooms
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½ cup orange juice
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½ teaspoon orange zest
grated
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2 teaspoons brown sugar
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3 tablespoons all-purpose flour
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6 x rice
servings
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Ingredients

Amount Measure Ingredient Features
3 each chicken breasts
halved
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158 ml all-purpose flour
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5 ml nutmeg
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2.5 ml cinnamon
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1 x black pepper
dash
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1 x garlic powder
dash
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sweet potatoes, or yams
cut in 1/4 inch slices
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1 each soup, cream of celery
10.75 ounce can
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115.6 ml/g mushrooms
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118 ml orange juice
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2.5 ml orange zest
grated
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1E+1 ml brown sugar
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45 ml all-purpose flour
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6 x rice
servings
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 143g (5.0 oz)
Amount per Serving
Calories 8793% from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 37mg 12%
Sodium 63mg 3%
Total Carbohydrate 59g 59%
Dietary Fiber 5g 20%
Sugars g
Protein 60g
Vitamin A 220% Vitamin C 31%
Calcium 9% Iron 18%
* based on a 2,000 calorie diet How is this calculated?
 
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