Wild rice chicken saute
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Long grain/wild rice mixture |
| Prepared according to | ||
| Package directions | ||
| 1 | Chicken, cut up | |
| ¼ | cup | Flour |
| ½ | teaspoon | Pepper |
| ¼ | teaspoon | Ginger |
| 3 | Carrots, quartered | |
| 1 | Bay leaf | |
| 1 | cup | White wine |
| 2 | tablespoons | Dijon mustard |
| 1 | cup | Whipping cream |
| 1 | cup | Green seedless grapes |
Directions
Coat chicken with seasoned flour. Brown slowly in butter until crisp.
ADD carrots, bay leaf, wine and mustard. Cover and simmer 25-30 min, until chicken is done. Arrange hot rice on plate; top with chicken and carrots; keep warm. Remove bay leaf and boil to reduce slightly; add cream and cook till thickened. Stir in grapes and cook to warm.
Source: Calgary Herald Submitted By SHARON VERRALL On 01-14-95
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