Ingredients
- 4 skinless, boneless chicken breast half (about 1 pound)
- 1/2 cup all-purpose flour
- 1 tbsp vegetable oil
- 1 tbsp butter
- 13/4 cup <a href="http://www.campbellskitchen.com/">Swanson® Chicken Stock</a>
- 1/3 cup orange juice
- 1/4 cup Chablis or other dry white wine
- 1 tbsp grated orange zest
- 1 tbsp chopped fresh sage leaves or 1 teaspoon ground sage
- 1/4 tsp ground black pepper
- 2 cup chopped shiitake mushroom (about 3 1/2 ounces)
- Hot cooked rice
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 it’s well browned on both sides. Remove the chicken from the skillet.
Stir the stock, juice, wine, zest, 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 liquid is reduced by one-fourth. Serve with the rice.
