French Chicken In Sherry Sauce

1. Place chicken breasts, skin-side up, on broiler pan and broil 2 inches from heat for 10 minutes or until skin is browned.

2. Place chicken in casserole.

3. Sprinkle with salt, onion, mushrooms and green pepper.

4. Combine orange juice, water, Sherry, flour, brown sugar, orange rind, salt and pepper in saucepan; blend well.

5. Cook over medium heat, stirring constantly, until sauce thickens and bubbles.

6. Add parsley; pour over chicken.

7. Bake at 375 degrees for 45 to 60 minutes.

8. Baste several times during baking.

9. Sprinkle with paprika; garnish with orange slices, if desired.

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Nutrient	Quantity
Total fats	126.5843 g
Protein	287.1687 g
Carbohydrates	47.589 g
Energy	2541.8951 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.1247 g
Water	1421.2902 g
Aspartic acid	25.6803 g
Calcium, Ca	232.8079 mg
Lutein + zeaxanthin	563.0955 g
Fiber, total dietary	3.3172 g
Carotene, beta	291.215 g
Niacin	136.1843 mg
Vitamin A, RAE	369.1846 g
Arginine	17.7887 g
Riboflavin	1.2761 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0009 g
Fatty acids, total saturated 20:1	1.3608 g
Glutamic acid	42.3133 g
Sodium, Na	871.6931 mg
Fatty acids, total saturated 16:1 undifferentiated	6.817 g
Total lipid (fat)	126.5843 g
Manganese, Mn	0.5509 mg
Fructose	1.9374 g
Proline	13.1281 g
Fatty acids, total saturated 16:0	26.649 g
Fatty acids, total saturated 8:0	0.0006 g
Sucrose	9.6405 g
Choline, total	938.1243 mg
Sugars, total	35.4974 g
Serine	10.0025 g
Fatty acids, total saturated 10:0	0.0002 g
Fatty acids, total saturated 18:0	7.361 g
Fatty acids, total saturated 20:4 undifferentiated	0.6804 g
Vitamin B-6	7.5365 mg
Selenium, Se	226.8448 g
Ash	15.5019 g
Vitamin D	217.7246 IU
Fatty acids, total saturated 18:1 undifferentiated	43.2451 g
Pantothenic acid	11.6234 mg
Phenylalanine	11.1955 g
Copper, Cu	0.7328 mg
Betaine	119.9559 mg
Thiamin	1.1583 mg
Retinol	326.5869 g
Methionine	7.6759 g
Iron, Fe	11.202 mg
Carbohydrate, by difference	47.589 g
Phosphorus, P	2452.5085 mg
Folate, total	158.5688 g
Tocopherol, gamma	0.8674 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.1361 g
Lycopene	0.115 g
Alanine	16.2364 g
Cholesterol	870.8984 mg
Valine	13.9526 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0009 g
Fatty acids, total saturated 18:2 undifferentiated	23.7914 g
Glycine	16.781 g
Carotene, alpha	23.184 g
Glucose (dextrose)	2.722 g
Fatty acids, total saturated 14:0	1.0959 g
Zinc, Zn	11.2845 mg
Isoleucine	14.5152 g
Fatty acids, total saturated 12:0	0.1366 g
Fatty acids, total polyunsaturated	26.822 g
Fatty acids, total saturated 14:1	0.0001 g
Leucine	20.9592 g
Tocotrienol, alpha	0.0489 mg
Vitamin A, IU	1987.654 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.1361 g
Folate, DFE	158.5688 g
Tryptophan	3.2516 g
Vitamin C, total ascorbic acid	167.409 mg
Phytosterols	20.5065 mg
Galactose	0.0009 g
Fatty acids, total polyunsaturated 18:1 c	0.0037 g
Fatty acids, total saturated 6:0	0.0001 g
Tyrosine	9.3429 g
Vitamin B-12	4.6266 g
Vitamin K (phylloquinone)	45.3858 g
Fatty acids, total saturated	36.3359 g
Histidine	8.5345 g
Fatty acids, total monounsaturated	52.1008 g
Threonine	11.8865 g
Folate, food	158.5688 g
Vitamin D (D2 + D3)	5.4431 g
Cryptoxanthin, beta	426.2213 g
Vitamin E (alpha-tocopherol)	3.9646 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.2722 g
Fatty acids, total trans	1.4288 g
Magnesium, Mg	387.9879 mg
Lysine	23.5608 g
Potassium, K	3755.7499 mg
Cystine	3.7514 g
Fluoride, F	2.1516 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Orange juice	1 cup	111.6	25.792	0.496
Salt	0.5 teaspoon	0	0	0
Brown sugar	1 tablespoon	34.2	8.8281	0
Orange	1 teaspoon	1.7625	0.4406	0.0045
Chicken breast	3	2340.5394	0	125.872
Onion	1	44	10.274	0.11
Paprika	0	0	0	0
Mushroom	1 cup	0	0	0
Parsley	2 teaspoons	0.9	0.1582	0.0198
Water	0.5 cup	0	0	0
Pepper	0.25 teaspoon	1.4432	0.3677	0.0187
green pepper	0.25 cup	7.45	1.7284	0.0633
purpose flour	1 tablespoon	0	0	0
sherry	0.25 cup	0	0	0