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Chicken Breasts with Veggies and Wild Rice
Chicken Breasts with Veggies and Wild Rice

Chicken Breasts with Veggies and Wild Rice

45 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
2 lb boneless skinless chicken breasts or chicken tenders
2 Tbsp butter
2 Tbsp olive oil
1 clove garlic, minced
1/3 cup flour
1/2 tsp salt
Dash pepper
1/3 cup celery, chopped
1/3 cup mushrooms, sliced
1/3 cup green onions, chopped
2 cans (10 3/4 oz. each) chicken gumbo soup
1/4 cup cooking wine or water
1 box fast cooking long grain and wild rice (the 5 minute kind)
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Let's Make It
1
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.)
2
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.
3
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.
4
Serve chicken and veggies with sauce over rice.
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