Subject: Cranberry Chicken
From: Unicorn (unicorn@indenial.com)
Date: Mon Mar 24 2003 - 17:07:32 EST
Cranberry and orange star in a creamy sauce for a quick chicken skillet
supper. Campbell's(R) Cream of Mushroom Soup creates new family supper
favorites.
Cranberry Chicken
from Campbell's Kitchen
Prep/Cook Time: 20 min.
1 tbsp. vegetable oil
4 boneless chicken breast halves
1/4 cup cranberry juice
1/4 cup orange juice
1 can (10 3/4 oz.) Campbell's(R) Cream of Mushroom OR 98% Fat Free Cream
of Mushroom Soup
1 tbsp. dried cranberries
1 tbsp. chopped fresh sage leaves OR 1 tsp. dried sage leaves, crushed
1/8 tsp. pepper
4 cups cooked instant white rice
Sliced green onions
Directions:
HEAT oil in skillet. Add chicken and cook until browned.
ADD juices, soup, cranberries, sage and pepper. Heat to a boil. Cover
and cook over low heat 5 min. or until done.
SERVE over rice and garnish with onions. Serves 4.
Kitchen Clip:
Dried cranberries can be substituted with white raisins, dried cherries
or snipped apricots. Dried fruits are rich in iron and fiber, and are a
tasty addition to skillet suppers like this, to salads, in muffins or to
your morning cereal.
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