Chicken breasts simmer in a creamy cranberry, orange and herb sauce for a skillet supper that's quick, colorful and full of flavor.
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.
1 tablespoon vegetable oil
1 pound skinless, boneless chicken breast halves(about 4 breast halves)
0.25 cup orange juice
0.25 cup cranberry juice
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
1 tablespoon sweetened dried cranberries
1 tablespoon chopped fresh sage leaves or 1 teaspoon ground sage
0.125 teaspoon ground black pepper
4 cups hot cooked instant white rice
1 tablespoon sliced green onion
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