Cooking Directions

• Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides.
• Add the orange juice, cranberry juice, soup, cranberries, sage and black pepper in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through.
• Serve the chicken mixture over the rice and sprinkle with the onions.

Ingredients

• 1 tablespoon vegetable oil
• 1 pound skinless, boneless chicken breast halves(about 4 breast halves)
• 0.25 cup orange juice
• 0.25 cup cranberry juice
• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
• 1 tablespoon sweetened dried cranberries
• 1 tablespoon chopped fresh sage leaves or 1 teaspoon ground sage
• 0.125 teaspoon ground black pepper
• 4 cups hot cooked instant white rice
• 1 tablespoon sliced green onion