Title: Sauteed Chicken Breast with Wild Rice Sauce
Categories: Poultry
Yield: 4 Servings
| 3 | | 10 oz pk frozen BYERLY'S WIL |
| 1/3 | c | Butter or margarine |
| 1/3 | c | Flour |
| 1/2 | ts | Salt |
| 1/2 | ts | Paprika |
| 1/4 | ts | Pepper |
| 4 | | Chicken breast halves skinle |
| 8 | oz | Fresh mushrooms, sliced |
| 1/4 | c | Brandy |
Prepare soup according to pkg. directions. Combine flour and seasonings.
Coat chicken in flour mixture. Melt margarine in heavy 12" skillet. Saute
chicken over medium heat until golden brown on both sides (about 5 min.).
Stir in mushrooms, saute until browned (about 4 min.) Remove any visible
fat in bottom of skillet. Sprinkle brandy over the cooked chicken. Stir in
warm soup. Reduce heat to low. Simmer, covered, until chicken is cooked
through (about 10 min.), stirring occasionally to prevent chicken from
sticking to skillet. Remove chicken to heated serving platter. Serve with
brown rice. Serve sauce in gray boat. **I put the browned chicken breasts
in a 9x13 pan and poured the sauce over all and cooked in a 325 degree oven
for about 1-1/2 hrs.