FBD

Chicken Breasts à l'Orange

Spiced flour-coated chicken breasts slow-cooked over sweet potato slices in an orange juice sauce with cream of chicken soup, mushrooms, and a hint of nutmeg and cinnamon.

FrenchChickenIntermediate360 minBy Northstar

Ingredients

Servings
6
  • 3 halves chicken breasts, halved (6 pieces total)
  • 10 0.8 oz cream of celery or chicken soup
  • 4 oz sliced mushrooms, drained
  • 0.7 cup flour (for dredging)
  • 1 tsp salt
  • 1 tsp nutmeg
  • 0.5 tsp cinnamon
  • 1 dash garlic powder
  • 0.5 cup orange juice
  • 0.5 tsp grated orange rind
  • 2 sweet potatoes, peeled and cut in 1/4-inch slices

Instructions

  1. 1

    Combine flour with salt, nutmeg, cinnamon, pepper, and garlic powder. Coat chicken pieces.

  2. 2

    Arrange sweet potato slices in bottom of crockpot. Place floured chicken on top.

  3. 3

    Mix soup with mushrooms, orange juice, and orange rind; pour over chicken.

  4. 4

    Cover and cook on LOW 6–8 hours. Serve over buttered rice.

Tags

frenchchickensweet potatoorangearomaticslow cookeramerican