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Recipe by: nicette
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See below ingredients and instructions of the recipe
4 Chicken breasts
-- (skinless, boneless)
1/4 ts Ground black pepper
Vegetable cooking spray
1 cn Cream of chicken soup
-- (condensed)
1/2 c Dry white wine
2 tb Dijon mustard
1 pk Florentine rice mix (6.2 oz)
-- prepared according to
-- package directions
Sprinkle chicken with pepper, set aside. Heat large skillet coated
with cooking spray over medium-high heat until hot. Cook chicken in
skillet until lightly browned, turning once. Combine soup, wine, and
mustard; pour over chicken. Bring to a boil; reduce heat, and simmer
15 minutes. Serve chicken and sauce over hot rice.
Microwave Oven Instructions: Prepare chicken as directed. Combine
soup, wine, and mustard in 8x8x2-inch microproof baking dish. Cover
with plastic wrap, venting one corner to allow steam to escape. Cook
on HIGH 3 minutes or until bubbly. Add chicken; replace plastic wrap
and continue to cook on HIGH 5 to 6 minutes. Let stand 10 minutes.
Serve chicken and sauce over hot rice.
Source: Rice the Timely Ingredient Reprinted with permission from The
USA Rice Council Electronic format courtesy of Karen Mintzias
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
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