Chicken with sweet potato pilaf

4 servings

Ingredients

Quantity Ingredient
¼ cup Wild rice
¼ cup Wheat berries
⅔ cup Coarsely shredded sweet potato
2 Whole medium chicken breasts(1 1/2 lbs. total),skinned,boned
And halved lengthwise
¾ cup Water
2 tablespoons Red wine vinegar
1 tablespoon Sodium-reduced soy sauce
1 teaspoon Instant chicken bouillon granules
¼ teaspoon Whole black pepper,crushed
1 tablespoon Cornstarch
1 tablespoon Cold water

Directions

Add wild rice and wheat berries to 1 cup boiling water. Simmer, covered, 50 to 60 minutes or until liquid is absorbed, adding sweet potato during the last 10 minutes of cooking; stir once.

Meanwhile, rinse chicken and pat dry; set aside. In an 8" skillet, combine ¾ cup water, vinegar, soy sauce, bouillon granules and pepper. Bring to boiling. Add chicken. Reduce heat; cover and simmer 15 minutes. Turn chicken; simmer, covered, 5 minutes more or until tender. Transfer chicken and pilaf to plates. Cover and keep warm.

Reserve cooking liquid in skillet.

For sauce, stir cornstarch into 1 Tbs water. Stir into cooking liquid. Cook and stir over medium heat until thickened and bubbly; cook and stir 2 minutes more. Serve with chicken and sauce.

Makes 4 servings.

Related recipes