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, .