Name: French Chicken
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

Thom Rainer did a study a number of years ago asking formerly unchurched people the open-ended question, “What factors led you to choose this church?” A lot of surveys had been done asking the unchurched what they would like in a church. But this study asked the formerly unchurched why they actually were now in a church. The results were surprising: 11 percent said worship style led them to their church, 25 percent said children’s/youth ministry, and 37 percent said they sensed God’s presence at their church. For 41 percent, someone from the church had witnessed to them, and 49 percent mentioned friendliness as the reason for choosing their church. Can you guess the top two responses? Doctrine and preaching – 88 percent said the doctrine led them to their church, and 90 percent said the preaching led them there, in particular, a pastor who preached with certitude and conviction… When it comes to reaching outsiders, bold, deep, biblical preaching is not the problem. It’s part of the solution.

Kevin DeYoung

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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