Saucy Cranberry Orange Chicken

This recipe was sent to me from one of my closest friends in Florida. She's a mom of twins and a 5 year old. She says that she was able to cook this meal while juggling the feeding of the twins. She and I both agree that it was super easy and she thought it was better the next day. It originally comes from Campbell's Kitchen. Thanks Campbell and Beth!

Ingredients:

1 tablespoon vegetable oil

4 skinless, boneless chicken breast halves (about 1 pound)

1/4 cup orange juice

1/4 cup cranberry juice

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)

1 tablespoon dried cranberries

1 tablespoon chopped fresh sage leaves or 1 teaspoon ground sage

1/8 teaspoon ground black pepper

4 cups hot cooked instant white rice

Sliced green onions (I left these out as my family are not big onion eaters.)

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.

Review: It was very creamy and almost reminded me of something you could serve at Thanksgiving. I did like the flavor and the texture that the cranberries added to the meal. I think that I was the only one in my family that liked this, but that's all that matters, right?