Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 Chicken breasts 1/2 c Dry white wine
-- (skinless, boneless) 2 tb Dijon mustard
1/4 ts Ground black pepper 1 pk Florentine rice mix (6.2 oz)
Vegetable cooking spray -- prepared according to
1 cn Cream of chicken soup -- package directions
-- (condensed)

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

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