1/2 c. flour
1 tbsp. paprika
2 tbsp. shortening
1/2 c. carrots, chopped
3 oz. can mushrooms
3 oz. frozen orange juice concentrate
3/4 c. water
salt and pepper to taste
2 1/2 lb. boneless chicken breast
1 onion, chopped
1/4 tsp. ginger
1 tbsp. brown sugar
3 to 4 c. rice, cooked

Combine flour, salt, pepper and paprika. Coat each piece of chicken with flour mixture. Reserve 2 tablespoons remaining flour mixture. Brown chicken in shortening. Place chicken in 2-quart baking dish and sprinkle with onion, carrots and mushrooms. Blend reserved flour mixture, brown sugar, ginger and salt into drippings. Stir to make a smooth paste. Add orange juice concentrate and water. Cook until bubbly. Pour over chicken and vegetables. Cover and bake for 1 1/2 hours at 350°F. Serve over rice.