Chicken and Mushrooms in Orange Sauce
47
47
Ingredients
| 1 | each |
chicken
cut in serving size |
* |
| ½ | pound |
mushrooms
fresh, up to 3/4 pounds |
|
| 1 | each |
green bell peppers
sliced |
|
| 1 | each |
yellow onion
sliced |
|
| 1 | cup |
orange juice
|
|
| ½ | cup |
water
|
|
| ¼ | cup |
white wine
|
* |
| 2 | tablespoons |
cornstarch
|
|
| 1 | tablespoon |
orange juice, concentrated
optional |
|
| 1 | x |
orange zest
grated, optional |
* |
Directions
May use 3 large split chicken breasts in place of the chicken.
Lightly salt chicken and broil, skin side up, for 10 minutes.
Slice vegetables and spread in bottom of large baking dish .
Combine orange juice, water and win e with cornstarch, and cook over low heat until sauce thickens.
For a stronger orange flavor add 1 tablespoon. frozen orange juice concentrate.
Cover vegetables with chicken and top with sauce.
Bake 1 hour at 350 degrees, until chicken is tender.
Sprinkle with grated orange peel for extra flavor and garnish.
Nutrition Facts
Serving Size 286g (10.1 oz)Amount per Serving
Calories 1045% of calories from fat
% Daily Value *
Total Fat 1g
1%
Saturated Fat 0g
1%
Trans Fat
0g
Cholesterol 0mg
0%
Sodium 10mg
0%
Total Carbohydrate
8g
8%
Dietary Fiber 2g
9%
Sugars g
Protein
8g
Vitamin A 5%
•
Vitamin C 119%
Calcium 3%
•
Iron 4%
* based on a 2,000 calorie diet
How is this calculated?
