Sauteed Chicken Breast With Wild Rice Sauce Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
3: 10 oz pk frozen BYERLYS WIL,
1/3 cup: Butter or margarine,
1/3 cup: Flour,
1/2 tsp: Salt,
1/2 tsp: Paprika,
1/4 tsp: Pepper,
4: Chicken breast halves skinle,
8 ounce: Fresh mushrooms, sliced
1/4 cup: Brandy,
Directions:
Prepare soup according to pkg. directions. Combine flour and
seasonings. Coat chicken in flour mixture. Melt margarine in heavy
12" skillet. Saute chicken over medium heat until golden brown on
both sides (about 5 min.). Stir in mushrooms, saute until browned
(about 4 min.) Remove any visible fat in bottom of skillet. Sprinkle
brandy over the cooked chicken. Stir in warm soup. Reduce heat to
low. Simmer, covered, until chicken is cooked through (about 10
min.), stirring occasionally to prevent chicken from sticking to
skillet. Remove chicken to heated serving platter. Serve with brown
rice. Serve sauce in gray boat. **I put the browned chicken breasts
in a 9x13 pan and poured the sauce over all and cooked in a 325
degree oven for about 1-1/2 hrs.
Source from luhu.jp
seasonings. Coat chicken in flour mixture. Melt margarine in heavy
12" skillet. Saute chicken over medium heat until golden brown on
both sides (about 5 min.). Stir in mushrooms, saute until browned
(about 4 min.) Remove any visible fat in bottom of skillet. Sprinkle
brandy over the cooked chicken. Stir in warm soup. Reduce heat to
low. Simmer, covered, until chicken is cooked through (about 10
min.), stirring occasionally to prevent chicken from sticking to
skillet. Remove chicken to heated serving platter. Serve with brown
rice. Serve sauce in gray boat. **I put the browned chicken breasts
in a 9x13 pan and poured the sauce over all and cooked in a 325
degree oven for about 1-1/2 hrs.
Source from luhu.jp
Tags
Poultry