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.