CATEGORY |
CUISINE |
TAG |
YIELD |
Meats, Vegetables, Dairy |
French |
Poultry, Main dish, Time-saver |
4 |
Servings |
INGREDIENTS
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 package directions |
INSTRUCTIONS
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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/usarice.zip
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