• 1/4 cup all-purpose flour
• 1/2 teaspoon seasoned salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon pepper
• 4 large boneless skinless chicken breast halves
• 6 tablespoons vegetable oil
• 1 can (4 oz.) mushroom stems and pieces
• 1 can (10 3/4 oz.) cream of mushroom soup
• 1/2 cup chicken broth
• 1/2 cup orange juice
• 2 tablespoons brown sugar
• 1/4 teaspoon ground nutmeg
• hot cooked white rice, optional

In a shallow bowl or resealable plastic bag, mix the flour, seasoned salt, garlic powder and pepper.  Coat chicken in flour mixture.  In a large skillet, cook chicken in oil until golden on both sides.

Drain mushrooms, reserving liquid.  Sprinkle mushrooms over chicken.  In a bowl, stir the soup, broth, orange juice, reserved mushroom liquid, brown sugar and nutmeg.  Pour over chicken in skillet.

Cover and simmer for about 30 minutes or until chicken is no longer pink.  Serve chicken and sauce over rice, if desired.