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Ingredients30 m servings 437 cals
Original recipe yields 4 servings
- 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.
Per Serving: 437 calories; 10.8 g fat; 52.5 g carbohydrates; 28.9 g protein; 70 mg cholesterol; 600 mg sodium. Full nutrition
ReviewsRead all reviews 2
I used more cranberries and it was delicious. I am going to try cream of chicken next time as my husband didn't like the mushrooms but I thought it was delicious! Definitely make rice to soak ...