Chicken and rice au vin

4 Servings

Ingredients

Quantity Ingredient
4 Chicken breast halves
Salt
Freshly ground pepper
2 tablespoons Butter
½ cup Chopped onion
1 teaspoon Chopped garlic
½ pounds Fresh mushrooms; sliced -or-
1 can (8-oz) mushrooms; sliced and drained
1 Bay leaf
½ cup Dry white wine
½ teaspoon Dried thyme leaves
1 cup Uncle Ben's converted rice; uncooked
1 cup Chicken broth

Directions

Season chicken with salt and pepper. Melt butter in a skillet and add chicken, flesh side down. Cook about 5 minutes and turn. Add onion, garlic, mushrooms and bay leaf. Cook 5 minutes more. Add remaining ingredients, being careful not to put rice on top of chicken. Cover and cook until liquid is absorbed and rice is tender, about 15 minutes. Yield: 4 servings.

SUZANNE HAMILTON (MRS. DON F.)

From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .

Related recipes