Ingredients
-
1/2
-
1/2
-
4
-
2 1/3
-
1
-
1
-
6
-
1/4
-
1
-
1/2
-
1
-
-
-
-
Directions
Chicken Saute with Wild Rice, I believe this came out of a Good Housekeeping mag back in the early 80’s, when I was still a blushing bride and a very inexperienced cook I absolutely love the taste of the sauce, and these days, I make the rice without the veggies in it, and make some broccoli or asparagus on the side, Made in honor of our dear friend MEP This was for the cook-a-thon given in her honor I did change part of this recipe and made more of a white gravy to have over the rice used real sliced mushrooms and saute them with the celery and onion I than fried the chicken as stated and removed and made a white gravy with whipping cream and the chicken broth Lefted out the thyme as we are not fans of this spice It was a delicious dish and I served recipe#49397 and green peas with this meal , My husband asked me when will I be making this again 😉 I made a few changes and switches: fresh mushrooms instead of canned and subbed French tarragon for thyme I made a mistake (partly because I didn’t read through the directions first!) by forgetting to add the celery, onion and mushrooms to the rice I sauteed the mixture in a separate pan and honestly, I think I liked it better that way because the celery still had some bite to it The sauce only took about 1 minute to thicken, too I will definitely be preparing this again soon because it was delicious, quick and easy For MEP
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Steps
|
1
Done
|
Cook Onion and Celery in 1 Tbl. |
|
2
Done
|
of Butter in a Medium Saucepan Until Tender. |
|
3
Done
|
Add Water,Rice Mix and Mushrooms;bring to a Boil and Cover and Simmer. |
|
4
Done
|
Pound Chicken Breasts to 1/2 Inch Thickness. |
|
5
Done
|
Combine Flour,Sage and Thyme. |
|
6
Done
|
Coat the Breasts With the Flour Mixture,and Reserve Remaining Flour. |
|
7
Done
|
Melt the Remaining Butter in a Large Skillet. |
|
8
Done
|
Saute the Breasts Till Cooked Through and Golden on Each Side. |
|
9
Done
|
Remove from the Pan and Keep Warm. |
|
10
Done
|
Add Chicken Broth and Reserved Flour Mixture to the Skillet,Stirring to Loosen Browned Bits. |
|
11
Done
|
Heat Until the Sauce Bubbles,and Stir Constantly Until the Mixture Thickens,About 5 Minutes. |
|
12
Done
|
Arrange the Rice and Chicken on Your Plate,and Pour Some Sauce Over Your Chicken. |
