In large skillet, brown chicken in butter and set aside. In same skillet, cook mushrooms over high heat until liquid evaporates, about 1-2 minutes. Remove from heat. Sprinkle mushrooms with flour and stir fry quickly to combine. Gradually stir in water. Add orange juice and dry seasoning mix. Heat to boiling, stirring constantly. Reduce heat, add chicken and simmer about 3 minutes. Add orange sections and sprinkle with green onions. Serve over bed of rice. Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis
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|Serving Size: 1 Serving (368g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 159 (54%)|
|Amt Per Serving||% DV|
|Total Fat 17.7g||24 %|
|Saturated Fat 11g||55 %|
|Monounsaturated Fat 4.5g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 45.8mg||14 %|
|Sodium 165.6mg||6 %|
|Potassium 723.6mg||19 %|
|Total Carbohydrate 32.6g||10 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 30.8g|
|Protein 4.2g||6 %|
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Calories per serving: 294
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