Chicken Saute with Wild Rice
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
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INGREDIENTS
Nutrition- 1⁄2cup onion
- 1⁄2cup celery
- 4
- 2 1⁄3cups water
- 1package long grain and wild rice blend
- 1(4 ounce) can sliced mushrooms
- 1⁄4cup flour
- 1teaspoon sage
- 1⁄2teaspoon leaf thyme
- 1cup chicken broth
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DIRECTIONS
- 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.
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