Page 102 - 2016TOHCookbook

Sun Kissed Chicken
Akerson Family | STERLING, MA
“This recipe is a common favorite of Caroline’s and mine, because we both really like orange juice and mushrooms. It makes a great family dinner on a cold fall or winter night.” MIKE AKERSON
INGREDIENTS
Serves 4 to 6
Sauce:
1 (10.75-ounce) can cream of mushroom soup 1⁄2 cup chicken broth
1⁄2 cup orange juice
1⁄2 teaspoon ground nutmeg
2 tablespoons light brown sugar
Chicken:
1⁄4 cup all-purpose flour
1⁄2 teaspoon seasoned salt
1⁄2 teaspoon ground black pepper
1⁄2 teaspoon garlic powder
4 large boneless skinless chicken breasts, halved lengthwise 2 tablespoons vegetable oil
2 tablespoons unsalted butter
1 (8-ounce) can sliced mushrooms, drained
PREPARATION
1. To make the sauce, in a bowl, stir together the soup, chicken broth, orange juice, nutmeg and brown sugar until well mixed. Set aside.
2. To make the chicken, in another bowl, combine the flour, seasoned salt, pepper and garlic powder. Dredge both sides of the chicken breasts in the flour mixture and transfer to a plate.
3. Heat the oil and butter in a large skillet over medium heat. Working in batches, brown the chicken breasts on both sides. Return all the chicken pieces to the skillet, add the mushrooms and sauce, and bring to a simmer. Turn heat to low, cover and simmer until chicken is tender, about
45 minutes.
PAGE 92 | UMASS DINING