California chicken with mushrooms
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Fryer chicken; cut in serving pieces | |
| ½ | cup | Fresh orange juice |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Dry mustard |
| 1 | teaspoon | Paprika |
| ¼ | teaspoon | Tabasco sauce |
| 1 | tablespoon | Grated orange rind; (up to 2) |
| ⅓ | cup | Salad oil |
| ¾ | cup | Sliced fresh mushrooms [or; 1 can (4 oz.) sliced mushrooms, drained] |
| 2 | tablespoons | Butter |
Directions
Heat oven to 400 degrees.
Place chicken, skin side down, in single layer in a shallow baking pan lined with foil.
Mix all ingredients except mushrooms and butter.
Pour orange sauce over pieces of chicken.
Bake 45 minutes, basting occasionally.
Turn over and bake 15 to 25 minutes longer.
Meanwhile, sauté mushrooms in butter.
To serve, spoon mushrooms and any remaining sauce over hot chicken.
Busted by Barb at <abprice@...> Recipe by: Possum Kingdom Lake Cookbook Posted to MC-Recipe Digest by Barb at PK <abprice@...> on Apr 21, 1998