Ingredients

1/2 c. flour
1/2 tsp. paprika
6 halved chicken breasts
1 can whole mushrooms, drained (save liquid)
1/2 c. chicken broth
1/2 c. orange juice
1/4 tsp. nutmeg
2 c. diagonally sliced carrots, 1/2 inch thick
1/2 tsp. The Symphony Spice
6 tbsp. oil
1 can cream of mushroom soup
1/2 c. dry white wine (optional)
2 tsp. brown sugar

Procedure

Blend flour, salt, paprika, pepper and The Symphony Spice. Coat chicken in flour mixture and fry in oil until brown on both sides. Scatter mushrooms over the chicken. Blend soup, mushroom liquid, broth, orange juice, wine, nutmeg and brown sugar until smooth; pour over chicken. Cover and cook at 225 degrees in electric frying pan or simmer in a regular frying pan for about 30 minutes or until chicken is tender. About 15 minutes before chicken is done, stir in carrots.