2 pkg. chicken, cut up
6 tbsp. oil
2 c. sliced fresh mushrooms
1 can mushrooms soup
1/2 c. chicken broth
1/2 c. orange juice
1/2 c. dry white wine or vermouth
1 tbsp. brown sugar
1/2 tsp. salt
4 carrots sliced julienne style
Seasoned flour

Shake chicken in seasoned flour then quickly brown both side in hot oil. Saute' mushrooms in butter. Combine remaining ingredients in large casserole. Add chicken a mushrooms. Cook at 350 for 1 hour. Serve over rice, with a green salad.