Savory Orange Chicken with Sage

Campbell's Savory Orange Chicken with Sage Recipe

Add some pizzazz to chicken breasts with this quick-cooking recipe that mixes orange juice, chicken broth and white wine with a touch of sage to make a simply superb dish.

At a glance

Prep

25 min.

Total

45 min.

Serves

4

Cook: 20 min.

Made With

  • Swanson® Chicken Broth

    Swanson® Chicken Broth

  • Swanson® Chicken Stock

    Swanson® Chicken Stock

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What You'll Need

1 1/4 pounds skinless, boneless chicken breast halves
1/2 cup all purpose flour
1 tablespoon vegetable oil
1 tablespoon butter
2 oranges
1 3/4 cups Swanson® Chicken Broth or Swanson® Chicken Stock
1/4 cup chablis wine or other dry white wine
1 tablespoon chopped fresh sage leaves or 1 teaspoon ground sage
1/4 teaspoon ground black pepper
3 1/2 ounces fresh shiitake mushrooms, chopped (about 2 cups)
1 cup long grain white rice, prepared according to package directions (about 3 cups)

How to Make It

  • 1

    Coat the chicken with the flour.

  • 2

    Heat the oil and butter in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.

  • 3

    Grate 1 tablespoon zest and squeeze 1/3 cup juice from the oranges.

  • 4

    Stir the broth, orange juice, orange zest, wine, sage and black pepper in the skillet and heat to a boil. Stir in the mushrooms. Return the chicken to the skillet. Reduce the heat to low. Cook for 5 minutes or until the chicken is cooked through and sauce is slightly reduced. Serve the chicken and sauce with the rice.

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  • 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.
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RID#27261

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