Cooking Directions

• Coat the chicken with the flour.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.Grate 1 tablespoon zest and squeeze 1/3 cup juice from the oranges.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.

Ingredients

• 1.25 pounds skinless, boneless chicken breast halves0.5 cup all-purpose flour1 tablespoon vegetable oil1 tablespoon butter2 orange1.75 cups Swanson® Chicken Broth0.25 cup chablis wineor other dry white wine1 tablespoon chopped fresh sage leavesor 1 teaspoon ground sage0.25 teaspoon ground black pepper3.5 ounces fresh shiitake mushrooms, chopped (about 2 cups)1 cup long grain white rice, prepared according to package directions (about 3 cups)