3 lb. fryer, cut up
6 tbsp. butter, divided
2 small onions
2 cans mushrooms
1 chicken bouillon cube
1/2 tsp. chili powder
dash cinnamon
3 tsp. flour
1 c. orange juice

Brown chicken in 3 tablespoons of butter. Arrange pieces in casserole dish. In skillet, lightly sauté onion and mushrooms. Stir in bouillon cube and other seasoning and spread over chicken.

Bake for 20 minutes at 350°F. Heat remaining butter in skillet, stir in flour and orange juice. When smooth and thickened pour over chicken and bake an additional 35 minutes, covered.

Serve with rice, salad and bread.