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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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