1/3 c. flour
1 tsp. salt and paprika
Dash of pepper
Dash of garlic powder
3 whole chicken breasts, split (about 1 lb. each)
6 tbsp. oil
1/4 lb. mushrooms, quartered
2 c. sliced carrots
1 can cream of mushroom soup
1 c. orange juice
1/4 tsp. ground nutmeg
2 tbsp. brown sugar

Combine flour, salt, pepper, paprika, and garlic powder; coat chicken. Heat oil over medium heat. Add chicken; cook until well browned. Transfer to a casserole or 9 x 13 inch dish; scatter mushrooms and carrots over top. Mix soup, orange juice, nutmeg, and brown sugar; spoon over chicken. May refrigerate now (or freeze) for later use. Bake 30 minutes in 350 degree oven. Serves 4 to 6.