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Citrus Skillet Chicken

  • 4 skinless, boneless chicken breast halves

  • 1 can (14 1/2oz) Swanson Chicken Broth

  • 1/2 cup orange juice

  • 1 medium onion, chopped

  • 1 cup uncooked regular long-grain white rice

  • 3 tbs chopped fresh parsley (or 1 tbs dried parsley flakes)

In medium nonstick skillet over medium-high heat, cook chicken 10 minutes or until browned. Set aside. Stir in broth, orange juice and onion. Heat to a boil. Stir in rice. Reduce heat to low. Cover and cook 10 minutes. Return chicken to skillet. Cover and cook 10 minutes more or until rice is done and most of liquid is absorbed. Remove chicken to platter. Stir parsley into rice mixture. Serve chicken over rice.


Yield: 4 Servings.

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