Orange Chicken with Sweet Potatoes |
|
 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
Orange peel and pineapple juice lend a fruity flavor to this super chicken and sweet potato combo. Served over rice, this appealing entree is bound to win you compliments. —Vicki Smith, Okeechobee, Florida Ingredients:
3 medium sweet potatoes, peeled and sliced |
2/3 cup plus 3 tablespoons king arthur unbleached all-purpose flour, divided |
1 teaspoon salt |
1 teaspoon onion powder |
1 teaspoon ground nutmeg |
1 teaspoon ground cinnamon |
1 teaspoon pepper |
4 boneless skinless chicken breast halves (5 ounces each) |
2 tablespoons butter |
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted |
3/4 cup unsweetened pineapple juice |
2 teaspoons brown sugar |
1 teaspoon grated orange peel |
1/2 pound sliced fresh mushrooms |
hot cooked rice |
Directions:
1. Layer sweet potatoes in a 3-qt. slow cooker. In a large resealable plastic bag, combine 2/3 cup flour and seasonings; add chicken, one piece at a time, and shake to coat.
2. In a large skillet over medium heat, cook chicken in butter for 3 minutes on each side or until lightly browned. Arrange chicken over sweet potatoes.
3. Place remaining flour in a small bowl. Stir in the soup, pineapple juice, brown sugar and orange peel until blended. Add mushrooms; pour over chicken. Cover and cook on low for 3-4 hours or until meat is tender and potatoes are tender. Serve with rice. Yield: 4 servings.
|
|