Mandarin Chicken and Rice |
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4 skinless, boneless chicken breast halves
1 onion, chopped
3/4 tsp. poultry seasoning
1 Tbsp. olive oil
1 cup uncooked rice
1 1/2 cups low-sodium chicken broth
1/2 cup water
1 Tbsp. grated orange peel
1 15-oz can mandarin oranges, drained
2 Tbsp. sliced almonds
- Spray a large skillet with cooking spray.
- Pat chicken pieces dry with paper towels. Over medium heat, brown chicken on one side, 2 - 3 minutes. Remove chicken.
- In same skillet, over medium heat, saute onion and poultry seasoning in oil.
- Add rice, broth, water and orange peel. Bring to a boil.
- Reduce heat. Arrange chicken, brown-side up on rice. Cover and cook over low heat 20 minutes until chicken is tender and liquid is absorbed.
- Remove chicken. Add oranges and almonds. Heat briefly and serve.
Makes 4 servings.
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