Chicken in Orange Cream Sauce


  • 1 medium onion, coarsely chopped
  • 1 lb. fresh mushrooms, sliced
  • 1/2 cup T.G. Lee's Orchard Pure Orange Juice
  • 1 cup butter
  • 1/2 pint heavy cream
  • 4 chicken breasts, skinned, deboned


Saute onions and mushrooms in frying pan with T.G. Lee Dairy orange juice and 1/2 cup butter. Gradually increase temperature as onions and mushrooms cook until heat is very high. All moisture should cook into onions and mushrooms. At same time, saute chicken in 1/2 cup butter in separate pan. When chicken is cooked completely, add onion/mushroom mixture and pour T.G. Lee Dairy heavy cream over the top. Stir and heat thoroughly. Great served over rice.