Add some pizzazz to chicken breasts with this quick-cooking recipe that mixes orange juice, chicken broth and white wine with a touch of sage to make a simply superb dish.
cost per recipe: $11.85
The price is determined by the national average.
pounds skinless, boneless chicken breast halves
cup all-purpose flour
tablespoon vegetable oil
cups Swanson® Chicken Broth or Swanson® Chicken Stock
cup chablis wineor other dry white wine
tablespoon chopped fresh sage leavesor 1 teaspoon ground sage
teaspoon ground black pepper
ounces fresh shiitake mushrooms, chopped (about 2 cups)
cup long grain white rice, prepared according to package directions (about 3 cups)
Coat the chicken with the flour.
Heat the oil and butter in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.
Grate 1 tablespoon zest and squeeze 1/3 cup juice from the oranges.
Stir the broth, orange juice, orange zest, wine, sage and black pepper in the skillet and heat to a boil. Stir in the mushrooms. Return the chicken to the skillet. Reduce the heat to low. Cook for 5 minutes or until the chicken is cooked through and sauce is slightly reduced. Serve the chicken and sauce with the rice.