Directions:
- Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides.
- Add the orange juice, cranberry juice, soup, cranberries, sage and black pepper in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through.
- Serve the chicken mixture over the rice and sprinkle with the onions.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 998.82 Kcal (4182 kJ) | ||
| Calories from fat | 112.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.5g | 19% | |
|---|---|---|---|
| Cholesterol | 139.54mg | 47% | |
| Sodium | 792.55mg | 33% | |
| Potassium | 907.8mg | 19% | |
| Total Carbs | 158.36g | 53% | |
| Sugars | 3.67g | 15% | |
| Dietary Fiber | 2.27g | 9% | |
| Protein | 61.19g | 122% | |
| Vitamin C | 9.3mg | 16% | |
| Iron | 8mg | 44% | |
| Calcium | 44.5mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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