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White Wine Rice with Mushroom Chicken
White Wine Rice with Mushroom Chicken

White Wine Rice with Mushroom Chicken

1 Hr(s)
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1 serving
Original recipe yields 1 serving
1 cup uncooked rice
2 Tbsp olive oil
4 cups chicken broth, divided
1 cup white wine, divided
4 chicken breast cutlets
1 cup flour
2 eggs
2 cups bread crumbs
1 pound sliced mushrooms
1/2 Tbsp flour
1/2 Tbsp pepper
1/2 Tbsp garlic power
1 stick butter
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Let's Make It
1
White Wine Rice: Saute rice with olive oil in large saute pan approx. 2 minutes on high heat. Add 2 cups chicken broth and 1/4 cup white wine. Bring to boil 5 minutes, reduce heat to low, cover and simmer 10 minutes, stirring occasionally until rice is tender. Set aside and serve chicken on top.
2
Chicken with mushroom gravy: Bread (To bread cutlets, place chicken in flour, then egg then bread crumbs) and brown cutlets in frying pan, set aside.
3
Place sliced mushrooms in large bowl. Combine flour, pepper and garlic powder, and mix well with mushrooms. Melt butter in large saute pan on high heat. Add mushrooms and saute 5 minutes. Add remaining wine to form a rue. Add remaining chicken broth and bring to boil. Then lower heat and saute 10 minutes uncovered. Add chicken breast, cover, and cook on med - low heat 15-20 minutes.
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