Whitesburg KY
Partly sunny
Partly sunny
27°F
 

Three Cheers for Chicken




Mediterranean Chicken

Mediterranean Chicken

When it comes to eating meat, Americans love chicken! Almost one-third of the nation’s meat

consumption is chicken. In fact,

the estimated U.S. per capita consumption of chicken in 2007 was 90.6 pounds!

Not only is chicken delicious and affordable, it is versatile – lending itself to all kinds of dishes. However, it can be a real challenge to transform chicken into new and creative meals that will please the whole family. With a little inspiration and a few staple ingredients found in your refrig – erator or pantry, you can create a variety of tasty and flavorful dishes in minutes.

Campbell’s Kitchen shares their favorite chicken recipes that are anything but ordinary:

A pairing of orange juice and chicken makes Citrus Chicken and Rice an unexpected delight. Garnished with sautéed orange slices, it’s as pretty as it is pleasing to the palate. Mediterranean Chicken, made with sun-dried tomatoes, tangy capers and Nicoise olives, benefits from a base of Swanson Chicken Broth for added flavor and creates a zesty sauce for chicken.

Citrus Chicken and Rice

Citrus Chicken and Rice

With a blend of lemon juice, fresh parsley and paprika, Chicken in Savory Lemon Sauce delivers an exceptional flavor combination that will kickstart your taste buds. For a rich and creamy mouth – watering experience, try Chicken and Broccoli Alfredo, which combines Campbell’s Cream of Mushroom Soup with tender broccoli flowerets, linguine and Parmesan cheese.

The next time you need some fresh ideas for cooking up America’s favorite bird, visit www.campbellskitchen.com or www.swansonbroth.com.
Citrus Chicken and Rice
Makes: 4 servings
Prep: 5 minutes
Cook: 35 minutes
4 skinless, boneless chicken breast
halves
1 3/4 cups Swanson Chicken Broth
(Regular, Natural Goodness or
Certified Organic)
1/2 cup orange juice
1 medium onion, chopped
1 cup uncooked regular long-grain
white rice
3 tablespoons chopped fresh
parsley
Sautéed orange slices (optional)*
1. Cook chicken in 10-inch nonstick skillet

Chicken & Broccoli Alfredo

Chicken & Broccoli Alfredo

over medium-high heat 10 minutes or

until well brownedon both sides. Remove

chicken from skillet. 2. Add broth, orange juice, onion and rice

to skillet and heat to a boil. Reduce heat

to low. Cover and cook 10 minutes. 3. Return chicken to skillet. Cover and

cook 10 minutes or until chicken is

cooked through and rice is tender. Stir

in parsley.

*For a special touch, sauté orange slices in nonstick skillet until lightly browned. Gar nish chicken with orange slices.

Chicken & Broccoli Alfredo

Makes: 4 servings
Prep: 10 minutes
Cook: 20 minutes
1/2 16-ounce package linguine
1 cup fresh or frozen broccoli
flowerets
2 tablespoons butter
1 pound skinless, boneless
chicken breasts, cut into
1 1/2-inch pieces
1 can (10 3/4 ounces) Campbell’s
Condensed Cream of
Mushroom Soup (Regular,
98% Fat Free or 25% Less
Sodium)
1/2 cup milk
1/2 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
1. Prepare linguine according to package

directions in 3-quart saucepan. Add

broccoli during last 4 minutes of cook –

ing time. Drain well. 2. Heat butter in 10-inch skillet over

medium-high heat. Add chicken and

cook until well browned, stirring often. 3. Stir soup, milk, cheese, black pepper

and linguine mixture into skillet. Cook until mixture is hot and bubbling, stir – ring occasionally. Serve with additional Parmesan cheese.

Mediterranean Chicken

Makes: 4 servings
Prep: 10 minutes
Cook: 25 minutes
1 3/4 cups Swanson Chicken Broth
(Regular, Natural Goodness or
Certified Organic)
4 sun-dried tomatoes
4 skinless, boneless chicken breast
halves
Coarsely ground black pepper
1/3 cup all-purpose flour
2 tablespoons olive oil
2 cloves garlic, minced
12 pitted Nicoise olives, cut in half
1 tablespoon capers
1 teaspoon grated lemon zest
1. Place tomatoes in small bowl. Add

1/2 cup broth and let stand 10 minutes.

Remove tomatoes andcut into thin strips.

Reserve broth. 2. Sprinkle chicken with black pepper and

coat with flour. Reserve any remaining flour. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat. Add chicken and cook 12 minutes or until well browned and cooked through.

Remove chicken from skillet and keep

warm. 3. Add remaining oil and garlic to skillet

and cook over medium-high heat 1 min – ute. Stir reserved flour, reserved broth from tomatoes and remaining broth in skillet. Cook and stir until mixture boils and thickens. Stir in tomatoes, olives, capers and lemon zest. Heat through. Serve over chicken.

Chicken in Savory Lemon Sauce

Makes: 4 servings
Prep: 5 minutes
Cook: 20 minutes
Vegetable cooking spray
4 skinless, boneless chicken
breast halves
1 can (10 3/4 ounces) Campbell’s
Healthy Request Condensed
Cream of Chicken Soup
1/2 cup water
1/4 cup chopped red or green
pepper
1 tablespoon chopped fresh
parsley or 1 teaspoon dried
parsley flakes
1 tablespoon lemon juice
1/2 teaspoon paprika
4 lemon slices
1. Spray 10-inch nonstick skillet with

cooking spray and heat over mediumhigh heat 1 minute. Add chicken and

cook 10 minutes or until well browned

on both sides. 2. Add soup, water, pepper, parsley, lemon

juice andpaprika to skillet andheat to a boil. Reduce heat to low. Cover and cook 5 minutes or until chicken is cookedthrough. Top with lemon slices.

Leave a Reply