6 skinned half chicken breasts or thighs
2 tbsp. olive oil
2 c. sliced fresh mushrooms
10 oz. can mushroom soup
2 chicken stock cubes, dissolved in 1/2 c. boiling water
1/2 c. orange juice
1 tbsp. brown sugar
1/2 c. dry white wine
1/2 tsp. salt
Dash pepper
Sprinkle of parsley flakes
2 carrots, sliced diagonally

1. Brown the chicken pieces in olive oil in a nonstick frying pan.

2. Remove chicken and place in large roasting pan along with mushrooms.

3. Combine remaining ingredients and pour over chicken.

4. Bake at 350 degrees F. for 1 hour. Serves 6.