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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
English celebrity chef also known as The Naked Chef. BBC food television shows.
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
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