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Chicken Breasts with Veggies and Wild Rice

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Make It

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  • Place breasts between 2 sheets of wax paper and pound with a meat mallot or the side edge of a saucer to 1/4" thickness. (Skip this step if you are using chicken tenders.)
  • In large deep skillet, melt butter and add olive oil. Saute garlic 1 minute. Dredge breasts or tenders in mixture of flour, salt and pepper. Saute breasts over medium heat about 2-4 minutes per side depending on size. Remove to a plate. Set aside.
  • Scrape bottom of skillet to loosen chicken bits, add a dash more oil if necessary and saute celery, mushrooms and onions until tender crisp. About 5 minutes. Add soup and wine or water to veggies and stir. Add chicken to this mixture. Cover and simmer 15 minutes. Meanwhile prepare rice as package directs.
  • Serve chicken and veggies with sauce over rice.


EASY, easy, 1 pan for chicken, 1 pan for rice. I never fail to get raves on this recipe. Note: these vegetables can be changed out to any vegetable of your choice.

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