Saucy Cranberry Orange Chicken
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
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
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
Instructions
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.
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.
Saucy Cranberry Orange Chicken
Chicken breasts simmer in a creamy cranberry, orange and herb sauce for a skillet supper that's quick, colorful and full of flavor.
Directions
Print
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.
Ingredients
1 tablespoon vegetable oil1 pound skinless, boneless chicken breast halves(about 4 breast halves)0.25 cup orange juice0.25 cup cranberry juice1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup1 tablespoon sweetened dried cranberries1 tablespoon chopped fresh sage leaves or 1 teaspoon ground sage0.125 teaspoon ground black pepper4 cups hot cooked instant white rice1 tablespoon sliced green onion
Sizzling Fajitas
Why go out to eat when you can easily make...
Picante Sweet & Sour Chicken
Picante sauce, pineapple and soy sauce com...
Mexican Chicken Soup
Turn a rotisserie chicken into something w...
Easy Paella Salad
A twist on a traditional Spanish comfort f...