Blend flour, salt, paprika, pepper and garlic powder. Coat chicken with
the flour mixture.
Heat oil in an electric frying pan; brown chicken breasts well on both sides
in the hot oil.
Drain the mushrooms, reserving liquid; scatter mushrooms over
Blend soup, reserved mushroom liquid, chicken broth, orange juice, wine
(if used), nutmeg and brown sugar until smooth; pour soup mixture over chicken.
Cover and simmer in frying pan over low heat for about 30 minutes or until chicken
is tender. About 15 minutes before chicken is done, stir in carrots; continue
cooking until tender.
Yield: 6 servings
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