Citrus Chicken and Rice

Name: Citrus Chicken and Rice
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 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

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Total: 40 min

Prep: 5 min
Cook: 35 min

Yield: 4 servings

Total: 40 min

Prep: 5 min
Cook: 35 min

Yield: 4 servings

Ingredients

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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

Directions

Cook the chicken in a 10-inch nonstick skillet over medium-high heat for 10 minutes or until it's well browned on both sides. Remove the chicken from the skillet.
Stir the stock, orange juice, onion and rice in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes.
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.
Tip: For a special touch, cook orange slices in a nonstick skillet over medium-high heat until they're lightly browned. Serve over the chicken.

Cook’s Note

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.