Recipe by HEP MEP
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
Top Review by Marsha D.
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.
- 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
Directions See How It's Made
- 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.