I serve this with white rice, a cucumber/red onion/dill salad and hot french bread.


  • 1/2 C flour
  • 1/2 tsp salt
  • 1/2 tsp paprika
  • Dash white pepper
  • Dash granulated garlic
  • 6 pieces chicken
  • 6 TBS olive oil
  • 1-4oz can whole mushrooms
  • 1 can condensed cream of mushroom soup
  • 1/2 C chicken broth
  • 1-6oz can frozen condensed orange juice
  • 1/4 tsp nutmeg
  • 2 tsp brown sugar
  • 1/2 C dry white wine


Stir together flour, salt, paprika, pepper and granulated garlic. Dredge chicken in mixture, shake off excess. Heat oil in skillet and brown chicken. Drain mushrooms, reserving the liquid, and scatter over browned chicken. Blend soup(undiluted), reserved mushroom liquid, chicken broth, orange juice(undiluted), wine, brown sugar and nutmeg until smooth. Pour this mixture over chicken. Cover and simmer over low heat for 45 min. to 1 hour or until chicken is tender and pulls away from bone easily. Makes 6 - one piece servings. Recipe can be doubled.

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Submitted 6/13/05.
Source: Grandmother with my changes
Submitted By: Lynn DiPalma
Orange Chicken a la Lynn