Prep 30 mins
Cook 20 mins
I believe this came out of a Good Housekeeping mag back in the early 80's,when I was still a "blushing bride" and a very inexperienced cook.I absolutely love the taste of the sauce,and these days, I make the rice without the veggies in it,and make some broccoli or asparagus on the side
- 1⁄2 cup onion
- 1⁄2 cup celery
- 4 tablespoons butter, divided
- 2 1⁄3 cups water
- 1 package long grain and wild rice blend
- 1 (4 ounce) can sliced mushrooms
- 6 boneless skinless chicken breast halves
- 1⁄4 cup flour
- 1 teaspoon sage
- 1⁄2 teaspoon leaf thyme
- 1 cup chicken broth
- Cook onion and celery in 1 tbl.
- of butter in a medium saucepan until tender.
- Add water,rice mix and mushrooms;bring to a boil and cover and simmer.
- Pound chicken breasts to 1/2 inch thickness.
- Combine flour,sage and thyme.
- Coat the breasts with the flour mixture,and reserve remaining flour.
- Melt the remaining butter in a large skillet.
- Saute the breasts till cooked through and golden on each side.
- Remove from the pan and keep warm.
- Add chicken broth and reserved flour mixture to the skillet,stirring to loosen browned bits.
- Heat until the sauce bubbles,and stir constantly until the mixture thickens,about 5 minutes.
- Arrange the rice and chicken on your plate,and pour some sauce over your chicken.
Made in honor of our dear friend MEP. This was for the cook-a-thon given in her honor. I did change part of this recipe and made more of a white gravy to have over the rice. I used real sliced mushrooms and saute them with the celery and onion. I than fried the chicken as stated and removed and made a white gravy with whipping cream and the chicken broth. Lefted out the thyme as we are not fans of this spice. It was a delicious dish and I served recipe#49397 and green peas with this meal.
My husband asked me when will I be making this again. ;) I made a few changes and switches: fresh mushrooms instead of canned and subbed French tarragon for thyme. I made a mistake (partly because I didn't read through the directions first!) by forgetting to add the celery, onion and mushrooms to the rice. I sauteed the mixture in a separate pan and honestly, I think I liked it better that way because the celery still had some "bite" to it. The sauce only took about 1 minute to thicken, too. I will definitely be preparing this again soon because it was delicious, quick and easy. For MEP.
Delicious! A winning combo and makes such a nice presentation too! I might cut back on the sage a bit the next time as a personal choice, but overall, its a delicious dish sure to please! Made for the Cookathon in memory of MEP 09'