Citrus Chicken

I am always tearing out recipes that appear mouth-watering and finally tried one this week. The finished product didn't look as beautiful as the picture, but tasted scrumptious. It was a nice wedding of moist chicken and flavorful rice wrapped up in a healthy meal. The only tweaks I made were that I added dried parsley in with the broth and let it simmer with the rice. I also served it with steamed carrots and broccoli instead of asparagus. If you use brown rice, cook the rice for a bit longer. For more such recipes, see http://www.swansonbroth.com/

Ingredients:
4 skinless, boneless chicken breasts
1 3/4 cups Swanson® Chicken Broth (Regular, Natural Goodness™ or Certified Organic)
1/2 cup orange juice
1/2 cup chopped onion
1 cup uncooked regular long-grain white rice
3 tbsp. chopped fresh parsley
Orange slices

Directions:
Cook chicken in medium nonstick skillet over medium-high heat 10 min. or until browned. Set chicken aside.
Add broth, orange juice, onion and rice. Heat to a boil. Cover and cook over low heat 10 min.
Return chicken to skillet. Cover and cook 10 min. or until chicken and rice are done. Stir in parsley.
For a special touch, sauté orange slices in a hot non-stick skillet until lightly browned. Serve over chicken.

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