ORANGE CHICKEN
Source: Highlawn Inn Bred and Breakfast, Berkeley Springs, West Virginia
Ingredients:
6 chicken breasts, skin and bones removed
Salt, pepper, and paprika to taste
1 large onion, chopped
1 cup sliced mushrooms
1 cup chopped red and green peppers (mixed)
1 cup dry sherry
1 tablespoon brown sugar
2 cups orange juice
Place chicken in shallow pan and sprinkle with salt, pepper, and paprika. Sprinkle peppers, onion, and mushrooms over chicken. Mix orange juice, brown sugar, and sherry together; pour over chicken. Bake, covered with foil, at 350 degrees for 2 hours. Uncover and bake until brown.
Serve over rice.
Optional: Pour baking juices into pan and add some
cornstarch or arrow root to thicken.
Note: Dish may be prepared, covered, and refrigerated
overnight before baking for an even better flavor.
B-man 