This recipe arrived in my inbox the other day. I am on a weekly newsletter distribution from Swanson's. I am seriously missing the sun, and it just seemed like a sunny kind of dish. The email said that folks are thinking ahead for summer and "gravitating" toward lighter fare. I still seem to be gravitating toward a Philly cheesesteak sandwich, but I gave this a try for tonight's dinner. Glad I did. And leftovers for tomorrow!
Citrus Chicken and Rice
Prep Time: 5 min.
Cook Time: 35 min.
1 1/4 pounds skinless, boneless chicken breast halves
Chicken tenders work well, too.
1. Cook the chicken in a 10-inch nonstick skillet over medium-high heat for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.
1 3/4 cups Swanson® Chicken Broth or Swanson® Chicken Stock
1/2 cup orange juice
1 medium onion, chopped (about 1/2 cup)
1 cup uncooked regular long-grain white rice
2. Stir the broth, orange juice, onion and rice in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes.
3. Return the chicken to the skillet. Cover and cook for 10 minutes or until the chicken is cooked through and the rice is tender. Stir in the parsley.
Sprinkle with additional chopped fresh parsley
Serving Suggestion: For a special touch, cook orange slices in a nonstick skillet over medium-high heat until they're lightly browned. Serve over the chicken.
Ingredient Note from Swanson's: 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.
Makes: 4 servings.
I am joining Designs by Gollum for Foodie Friday.