Citrus Chicken and Rice

This is an old recipe, but I love it. It's especially good in the summer (or on a 90 degree day at the end of September).

4 boneless chicken breasts
1 can chicken broth
1/2 c orange juice
1 medium onion, chopped
1 c uncooked regular long-grain rice
3 T chopped fresh parsley (or 1 T dried parsley)

In nonstick skillet, cook chicken (I usually season with salt, pepper, and poultry seasoning). Set chicken aside.

Stir in broth, orange juice, and onion. Heat to a boil. Stir in rice. Reduce heat to low, cover, and cook 10 minutes.

Return chicken to pan. Cover and cook 10 minutes or until rice is cooked and liquid is absorbed. Remove chicken to plate. Stir parsley into rice mixture.