1/3 c. all-purpose flour
1/2 tsp. salt
1/2 tsp. paprika
1/2 tsp. garlic salt
4 to 5 lb. whole chicken (roaster), cut up
4 tbsp. oil
1 (4 oz.) can sliced mushrooms
1/4 tsp. nutmeg
2 tsp. sugar
1 can cream of mushroom soup
1/2 c. chicken broth
1 c. orange juice
3 c. sliced carrots
hot fluffy cooked rice

1 hour before serving: Blend together flour, salt, paprika, garlic salt; use to coat chicken pieces on all sides.

In large skillet heat oil; in it sauté chicken pieces until golden. Meanwhile drain mushrooms, reserving the liquid, add mushrooms to chicken, sprinkle chicken with nutmeg and sugar.

In bowl, with eggbeater, thoroughly combine reserved mushroom liquid, mushroom soup, chicken broth and orange juice; pour over chicken. Bring to boil, them simmer covered for 25 minutes. Sprinkle sliced carrots over top of chicken then cook 20 minutes more or until carrots are tender.

Serve straight from skillet over rice, if desired.

Makes 6 servings.

Submitted by: Kim Rodriguez