Chicken and Apple Rice Skillet

• 1 tablespoon margarine or butter
• 1 1/4 pounds boneless skinless chicken breast halves, cut into thin strips
• 1 large unpeeled tart eating apple, sliced
• 1 3/4 cups chicken broth
• 1 (6-ounce) package fast cooking long grain and wild rice mix
• Additional apple slices

Melt margarine in 12-inch skillet over medium heat. Cook chicken and apple in margarine 10 to 12 minutes, stirring occasionally, until chicken is no longer pink in center.

Stir in broth and rice. Heat to boiling; reduce heat to low. Cover and simmer about 5 minutes or until rice is tender. Top with additional apple slices.