Chicken in Wine

I have made this recipe with white wine, but since we are red wine drinkers I often use apple juice instead with no difference in taste. I have served this with rice but to switch it up I have used egg noodles and both are good.  This recipe was taken from The Best of Bridge – The Best of the Best and More.

3 lb. cut-up chicken pieces
1/2 cup seasoned flour
6 Tbsp. oil
2 cups sliced fresh mushrooms
1 Tbsp. butter
1 – 10 oz. can mushroom soup
1/2 cup chicken broth
1/2 cup orange juice
1/2 cup dry white wine (or vermouth)
1 Tbsp. brown sugar
1/2 tsp. salt
4 carrots, sliced

Wash and pat dry chicken pieces. Put flour in plastic bag and shake chicken in it. In frying pan, heat oil and brown chicken. Remove chicken to large casserole. Cook mushrooms in butter and add to casserole. Combine remining ingredients; pour over chicken and mushrooms and bake at 350 F. for 1 hour. Serve over rice with a fresh green salad.


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