8 chicken breast halves
1/3 c. flour
1 tsp. salt
1/8 tsp. pepper
1/3 c. oil
1/2 tsp. celery seed
1/2 c. thinly sliced onion
3/4 c. fresh orange juice
1 unpeeled orange, cut in 8 wedges

Wash and dry chicken breasts. Combine flour, salt, pepper in small paper bag. Put in chicken, a few pieces at a time, and shake to coat evenly. Heat oil in heavy skillet; add chicken; sprinkle with celery seed. Brown on both sides over low heat. Remove chicken and place in a 2 quart baking dish. Cook onion in same skillet until tender. Add orange juice and bring to a boil to loosen brown particles from skillet. Pour over chicken. Arrange orange wedges over chicken in baking dish. Cover and bake in 300 degree oven for 1 hour. Reduce heat to 250 degrees and bake for an additional hour, or until chicken is fork tender.