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.
Ingredients
1.25 pounds skinless, boneless chicken breast halves0.5 cup all-purpose flour1 tablespoon vegetable oil1 tablespoon butter2 orange1.75 cups Swanson® Chicken Broth0.25 cup chablis wineor other dry white wine1 tablespoon chopped fresh sage leavesor 1 teaspoon ground sage0.25 teaspoon ground black pepper3.5 ounces fresh shiitake mushrooms, chopped (about 2 cups)1 cup long grain white rice, prepared according to package directions (about 3 cups)
Instructions
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.
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.
Directions
Print
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.
Ingredients
1.25 pounds skinless, boneless chicken breast halves0.5 cup all-purpose flour1 tablespoon vegetable oil1 tablespoon butter2 orange1.75 cups Swanson® Chicken Broth0.25 cup chablis wineor other dry white wine1 tablespoon chopped fresh sage leavesor 1 teaspoon ground sage0.25 teaspoon ground black pepper3.5 ounces fresh shiitake mushrooms, chopped (about 2 cups)1 cup long grain white rice, prepared according to package directions (about 3 cups)
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