Citrus Chicken and Rice

Sweet orange juice and savory Swanson® Chicken stock give this chicken
and rice dish bright flavor and dimension. When you're hungry for
something simple, yet smart, you'll find it in this dish.

Citrus Chicken and Rice
from Campbell's Kitchen

Prep Time: 5 min.
Cook Time: 35 min.

1 1/4 pounds skinless, boneless chicken breast halves
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
3 tablespoons chopped fresh parsley

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.

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 though and the rice is tender. Stir in the
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:/ 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.

Kitchen Clip
                              Add an easy twist to this recipe by using peeled, deveined
shrimp instead of chicken. Cook the shrimp in the same manner as the
chicken, but just until the shrimp turn pink and are no longer translucent.
Received on Mon Feb 14 11:56:18 2011