Cranberry Chicken

Cranberry Chicken

4 skinless, boneless chicken breasts, cut into cubes
1 can cream of mushroom soup
1/4 c cranberry juice
1/4 c orange juice
1 tbsp dried cranberries
1 tbsp of dried or fresh sage leaves, crushed
salt and pepper
sliced green onions

Cook chicken in skillet until well browned on all sides. Remove chicken and set aside. Stir in soup, juices, cranberries, sage, salt and pepper. Heat to boil. Return chicken to skillet and reduce heat to low. Cover and cook for 5 minutes or until chicken is cooked through. Serve over rice.