Create an elegant entree with boneless chicken breasts in this easy to prepare skillet recipe.

• 4 boneless chicken breast halves
• 2 tsp. olive oil
• 1 cup chopped onion
• 1-1/2 cups chicken broth
• 1 cup long grain rice, uncooked
• 1 tsp. grated orange peel
• 3/4 tsp. paprika
• 2 cans (8 oz. each) Mandarin oranges, drained
• 3 T. slivered almonds

Preparation -
Slice the chicken breasts halves into thin strips, about 1" to 1-1/2" long. Heat 1 teaspoon of the olive oil in a large skillet. Saute the chicken, over medium high heat, for about 5 minutes or until it is very lightly browned and no longer pink in center. Remove the chicken from the skillet. Wrap in foil and set aside. Place the remaining 1 teaspoon olive oil in the skillet. Saute the chopped onion, over medium heat, until barely tender and very lightly browned. Add the chicken broth, uncooked rice, grated orange peel and paprika. Stir and bring the mixture to a boil. Reduce heat to low, cover and cook for 20 minutes or until the liquid is absorbed by the rice. Fluff the rice with a fork. Stir in the cooked chicken and mandarin oranges and simmer briefly until heated through. Remove from heat. Stir in the slivered almonds. Transfer to a serving platter and serve immediately.

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