Saucy Cranberry Orange Chicken

How to cook Saucy Cranberry Orange Chicken

Ingredients: 1 tablespoon vegetable lubricate 4 skinless, boneless chicken breast halves 1/4 cup orange extract 1/4 cup cranberry essence 1 (10.75 ounce) can Campbell’s Condensed Cream of Mushroom Soup (Regular or 98% Fat Set at liberty) 1 tablespoon dried cranberries 1 tablespoon chopped fresh sage leaves 1/8 teaspoon ground black sprinkle 4 cups hot cooked instant white rice Sliced green onion

Directions: Heat the oil in a 10-inch skillet over medium-high intensify. Add the chicken and cook in the direction of 10 minutes or until it’s well browned on both sides. Add the orange force, cranberry pith, soup, cranberries, sage and black pepper in the skillet and heat to a ferment. Reduce the heat to tearful. Cover and cook as a replacement for 5 minutes or until the chicken is cooked past. Serve the chicken mixture over the rice and sprinkle with the onions.


Servings Per Formula: 4

Amount Per Serving

Calories: 432

Total Fat: 10.8g Cholesterol: 70mg Sodium: 600mg Total Carbs: 50.9g Dietary Fiber: 2.3g Protein: 28.9g

Prepare time:10 Min

Cook time:20 Min

Ready in:30 Min

Serving on the side of:4 peoples

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