Robert Mondavi Coastal Chardonnay Or Chicken Broth Or Water
1/3
c
Parmesan Cheese; Freshly Grated
INSTRUCTIONS
In a medium saucepan, bring 2 cups of water to a boil Stir in rice and
contents of Spice Sack; cover, reduce heat to low, and simmer 20 to 25
minutes or until water is absorbed. Remove from heat.
Meanwhile, pour olive oil in a large nonstick skillet; place over medium
heat until hot. Sprinkle chicken on both sides with salt and pepper; add
chicken to skillet, and saute 2 to 3 minutes on each side or until browned.
Add green beans, red pepper, and wine; cover, reduce heat, and simmer 4 to
5 minutes or until beans are just tender. Uncover and cook until liquid is
mostly evaporated. Transfer chicken to serving plates using a
slotted-spatula. Stir cooked rice and cheese into bean mixture; serve with
chicken.
Recipe by: Cooking Light, Jan/Feb 98, Near East Ad
Posted to recipelu-digest by Jill & Joe Proehl <jpxtwo@swbell.net> on Mar
02, 1998
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