Thursday, August 20, 2009
Orange Chicken with Sweet Potatoes
Yield 4: Servings Prep: 25 Minutes Cook: 3/12 Hours
3 Medium Sweet Potatoes, peeled and sliced
2/3 C. Flour
1 tsp. Salt
1 tsp. Onion Powder
1 tsp. Ground Nutmeg
1 tsp. Ground Cinnamon
1 tsp. Pepper
4 Boneless Skinless Chicken Breast Halves (5 ounces each)
2 T. Butter
3 T. Flour
1 Can Condensed Cream of Chicken Soup, undiluted
3/4 C. Unsweetened Pineapple Juice
2 tsp. Brown Sugar
1 tsp. Grated Orange Peel
8 oz. Sliced Fresh Mushrooms
Hot Cooked Rice
Layer Sweet Potatoes in a 3-quart slow cooker (crock pot). In a large resealable plastic bag, combine 2/3 C. Flour and Seasonings. Add Chicken, one piece at a time, and shake to coat.
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.
Place 3 T. Flour in a small bowl. Stir in Soup, Pineapple Juice, and Brown Sugar, and orange peel until well blended. Add Mushrooms and pour over Chicken.
Cover and cook on low for 3 1/2 to 4 hours or until meat thermometer reads 170 degrees and potatoes are tender.
Serve over Hot Cooked Rice.
My note: This recipe looks like it came from a gourmet restaurant when finished. It is really easy and great to impress the friends or family with.