Chicken breasts simmer in a creamy cranberry, orange and herb sauce for a skillet supper that's quick, colorful and full of flavor.
cost per recipe: $5.92
The price is determined by the national average.
tablespoon vegetable oil
pound skinless, boneless chicken breast halves(about 4 breast halves)
cup orange juice
cup cranberry juice
can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup
tablespoon sweetened dried cranberries
tablespoon chopped fresh sage leaves or 1 teaspoon ground sage
teaspoon ground black pepper
cups hot cooked instant white rice
tablespoon sliced green onion
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.