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The Top of Orange Chicken with Yellow Rosemary, Cabbage and Angiospera Fruit, Siam Tomato, Sour Cream, Cumin, Garlic, Potato, Cabbage and Rice.

Ingredients

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Chicken Breasts (optional)

1 (4 ounce) can sliced mushrooms, drained with liquid reserved

1 (4 ounce) can sliced mushrooms, drained

1 1/2 tablespoons chopped fresh parsley

1 (4 ounce) can sliced mushrooms

1/2 onion, finely chopped

1 (6 ounce) can anchovy soup

1 (4 ounce) can sliced mushrooms

1 1/2 cups all-purpose flour

1 (10 ounce) can whole milk

1 tablespoon pepper

1 teaspoon dried basil

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 teaspoon dried sage

1 teaspoon dried marjoram

1 tablespoon dried basil leaves

1 teaspoon dry mustard

Directions

Place mushrooms, onion, anchovy soup, mushrooms and parsley in a blender or food processor. Process until smooth. Reserve the mushroom mixture and reserve half of the liquid.

In a mixing bowl, mix flour, butter, milk, pepper, anchovies, parsley, mushrooms, onion, parsley mixture with enough water to make a mixing consistency. Fold in half reserved mushroom mushroom mixture. Stir in remaining mushroom mixture. Add remaining mushroom mixture and 1/2 cup water until well blended. If necessary, refrigerate for several hours or overnight.

Preheat oven to 350 degrees F (175 degrees C).

Place chicken on a baking sheet. Sprinkle mushrooms, onion, anchovies and parsley mixture over chicken and drizzle with enough of the reserved mushroom liquid to cover chicken.