Title: French Chicken
Categories: Poultry, Main dish, Time-saver
Yield: 4 servings
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
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
