Food Food and more Food

Lately, I have been trying out new recipes. In fact, the orange chicken and the carrot cake (I got both from Taste of Home magazine) came out delicious. I keep telling Bou that I would post the orange chicken for her… and finally I have do it – today… Here it is:

Orange Chicken with Sweet Potatoes

Ingredients:
3 medium sweet potatoes, peeled and sliced
2/3 cup plus 3 tablespoons all-purpose flour, divided (I used Wondra flour)
1 tsp salt
1 tsp onion powder
1 tsp ground nutmeg
1 tsp ground innamon
1 tsp pepper
4 boneless skinless chicken breast halves (about 5 oz each)
2 tblspn butter
1 can cream of chicken soup, undiluted (10 3/4 oz)
3/4 cup unsweetened pineapple juice
2 tsps brown sugar
1 tsp grated orange peel
1/2 lb sliced fresh mushrooms (I left this out)
Hot cooked rice

Directions:

Layer sweet potatoes in a 3-qt. slow cooker. In a large resealable plastic bag, combine 2/3 cupflour and seasonings; add chicken, one piece at a time, and shake to coat.

In a large skillet over medium heat, cook chicken in butter for 3 minutes on each side or until lightly browned. Arrange chicken over sweet potatoes.

Place remaining flour in a small bowl. Stir in the soup, pineapple juice, brown sugar and orange peel until blended. Add mushrooms; pour over chicken.

Cover and cook on low for 3 1/2 to 4 hours or until a meat thermometer reads 170degrees F and potatoes are tender. Serve with rice. Yield: 4 servings.

The carrot cake will be posted later!