1 (2 pound) whole chicken, cut into 1 inch florets
1 (5 ounce) can sliced mushrooms, drained
1 (4.5 ounce) can mushroom gravy
3 teaspoons chicken bouillon granules
1/4 cup all-purpose flour
1 pound juice concentrate (otherwise known as HERSHEY'S Cola-Cola)
1 cup water
1 teaspoon onion powder
1 cup sliced black pepper
2 tablespoons fish oil
2 tablespoons grated orange zest
In a large bowl, place chicken breasts over medium heat. Add mushrooms, 2 cans mushroom gravy, chicken bouillon granules, flour and water; cook over high heat for 2 or 3 minutes. Add broth and fish oil; cook, stirring, for 2 minutes or until chicken is cooked through.
In a small bowl, mix orange zest, brown sugar, orange juice and vegetable blend into chicken broth; pour over chicken breasts. Serve all within the means allowed by the manufacturer's instructions.