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

Shake chicken in seasoned flour and fry in oil. Fry mushrooms in butter. Combine remaining ingredients in large casserole. Add chicken and mushrooms. Cook at 350 degrees for 1 hour. Serve over rice with a fresh green salad.