125 ml flour 1/2 cup
2 ml salt 1/2 tsp
15 ml paprika 1 tbsp
2 ml pepper 1/2 tsp
2 ml garlic powder 1/2 tsp
2 chicken breasts, boneles & cubed
30 ml vegetable oil 2 tbsp
250 ml fresh mushrooms, sliced 1 cup
1 can cream of mushroom soup (10 oz / 284 ml)
125 ml chicken broth 1/2 cup
125 ml dry white wine 1/2 cup
125 ml orange juice 1/2 cup
15 ml fresh ginger, grated 1 tbsp
15 ml brown sugar 1 tbsp
15 ml orange rind 1 tbsp
500 ml carrots, sliced 2 cup
250 ml celery, chopped 1 cup
In a plastic bag, combine flour, salt, paprika, pepper and garlic powder. Add chicken pieces and shake to coat.
In a dutch oven, heat oil and brown chicken pieces. Add mushrooms and saute until soft. Turn heat down.
Add mushroom soup, chicken broth, wine, orange juice, ginger and brown sugar. Simmer, covered, for 30 minutes.
Meanwhile, steam carrots and celery with orange rind for about 8 minutes. Add to chicken. Simmer for another 40 minutes or until vegetables and chicken are tender.
Serves: 6