| previous | next |
Title: French Chicken
Categories: Poultry Entree Quick
Yield: 4 Servings
| 4 | Chicken breasts - (skinless, boneless) | |
| 1/4 | ts | Ground black pepper |
| Vegetable cooking spray | ||
| 1 | cn | Cream of chicken soup - (condensed) |
| 1/2 | c | Dry white wine |
| 2 | tb | Dijon mustard |
| 1 | pk | Florentine rice mix (6.2 oz) - prepared according to - packa |
Sprinkle chicken with pepper, set aside. Heat large skillet coated with cooking spray over medium-high heat until hot. Cook chicken in skillet until lightly browned, turning once. Combine soup, wine, and mustard; pour over chicken. Bring to a boil; reduce heat, and simmer 15 minutes. Serve chicken and sauce over hot rice.
Microwave Oven Instructions: Prepare chicken as directed. Combine soup, wine, and mustard in 8x8x2-inch microproof baking dish. Cover with plastic wrap, venting one corner to allow steam to escape. Cook on HIGH 3 minutes or until bubbly. Add chicken; replace plastic wrap and continue to cook on HIGH 5 to 6 minutes. Let stand 10 minutes. Serve chicken and sauce over hot rice.
Source: Rice the Timely Ingredient Reprinted with permission from The USA Rice Council Electronic format courtesy of Karen Mintzias
| previous | next |