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Source: Campbell's Recipes
Tagged With: 4 servings
Savory Orange Chicken with Sage
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.
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Serves: 4 servings
Prep Time: 25 minutes
Cook Time: 20 minutes
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1 1/4 pounds skinless, boneless chicken breast half
1/2 cup all-purpose flour
1 tablespoon Vegetable Oil
1 tablespoon butter
2 orange
Swanson® Chicken Stock or 1 3/4 cups Swanson® Chicken Broth
1/4 cup Chablis or other dry white wine
1 tablespoon chopped fresh sage leaves or 1 teaspoon ground sage
1/4 teaspoon ground black pepper
3 1/2 ounces fresh shiitake mushroom, chopped (about 2 cups)
1 cup regular 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.
Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.

Nutritional Values per Serving using Swanson Chicken Stock: Calories 292, Total Fat 10g, Saturated Fat 3g, Cholesterol 81mg, Sodium 310mg, Total Carbohydrate 16g, Dietary Fiber 1g, Protein 31g, Vitamin A 3%DV, Vitamin C 8%DV, Calcium 3%DV, Iron 12%DV


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