Saucy Cranberry Orange Chicken |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Chicken breasts simmer in a creamy cranberry, orange and herb sauce for a skillet supper that's quick, colorful and full of flavor. Ingredients:
1 tablespoon vegetable oil |
4 skinless, boneless chicken breast halves |
1/4 cup orange juice |
1/4 cup cranberry juice |
1 (10.75 ounce) can campbell's® condensed cream of mushroom soup (regular or 98% fat free) |
1 tablespoon dried cranberries |
1 tablespoon chopped fresh sage leaves |
1/8 teaspoon ground black pepper |
4 cups hot cooked instant white rice |
sliced green onion |
Directions:
1. 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.
2. 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.
3. Serve the chicken mixture over the rice and sprinkle with the onions.
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