Ingredients:
2 whole medium chicken breast (1 1/2 pounds)
1 tsp onion salt
1/2 tsp lemon pepper
1 6-ounce package regular long grain and wild rice mix or 2 cups hot cooked rice
3 tbsp butter or margarine
Chicken broth
1/2 cup light cream
2 tbsp all-purpose four
1 tbsp Dijon-style mustard
Tomato wedges (optional)
Parsley (optional)
Method
o Skin, halve lengthwise, and bone chicken breasts.
o Sprinkle chicken with onion salt and lemon pepper.
o Prepare long grain and wild rice mix according to package directions.
o Meanwhile, in a skillet over medium heat cook chicken in butter or margarine about 20 minutes or till tender.
o Remove to a platter; keep warm.
o Measure pan juices; add enough chicken broth to make 1 cup liquid.
o Return to skillet.
o Stir together light cream and flour; add to broth. Cook and stir till thickened and bubble.
o Cook and stir 1 to 2 minutes more.
o Stir in Dijon-style mustard.
o Spoon some sauce over chicken; pass remainder.
o Garnish with tomato wedges and snipped parsley, if desired.
o Serve with hot cooked rice.
o Makes 4 servings.
Microwave directions:
o Skin, halve lengthwise, and bone chicken breasts.
o Prepare long grain and wild rice mix according to package directions.
o Meanwhile, in a 12x7 1/2x2-inch baking dish, melt butter or margarine in a counter-top microwave oven on high power.
o Add chicken, turning to coat with the melted butter.
o Sprinkle with onion salt and lemon pepper.
o Micro-cook, covered, about 12 minutes or till tender, turning dish and rearranging chicken every 4 minutes.
o Remove chicken to a platter; keep warm.
o Measure pan juices; add enough chicken broth to make 3/4 cup liquid.
o Return to dish.
o Stir together light cream and flour; add to broth.
o Micro-cook, uncovered, 1 minutes; stir.
o Cook about 3 minutes more or till thickened and bubbly, stirring every 30 seconds.
o Stir Dijon-style mustard.
o Serve as above.
2 whole medium chicken breast (1 1/2 pounds)
1 tsp onion salt
1/2 tsp lemon pepper
1 6-ounce package regular long grain and wild rice mix or 2 cups hot cooked rice
3 tbsp butter or margarine
Chicken broth
1/2 cup light cream
2 tbsp all-purpose four
1 tbsp Dijon-style mustard
Tomato wedges (optional)
Parsley (optional)
Method
o Skin, halve lengthwise, and bone chicken breasts.
o Sprinkle chicken with onion salt and lemon pepper.
o Prepare long grain and wild rice mix according to package directions.
o Meanwhile, in a skillet over medium heat cook chicken in butter or margarine about 20 minutes or till tender.
o Remove to a platter; keep warm.
o Measure pan juices; add enough chicken broth to make 1 cup liquid.
o Return to skillet.
o Stir together light cream and flour; add to broth. Cook and stir till thickened and bubble.
o Cook and stir 1 to 2 minutes more.
o Stir in Dijon-style mustard.
o Spoon some sauce over chicken; pass remainder.
o Garnish with tomato wedges and snipped parsley, if desired.
o Serve with hot cooked rice.
o Makes 4 servings.
Microwave directions:
o Skin, halve lengthwise, and bone chicken breasts.
o Prepare long grain and wild rice mix according to package directions.
o Meanwhile, in a 12x7 1/2x2-inch baking dish, melt butter or margarine in a counter-top microwave oven on high power.
o Add chicken, turning to coat with the melted butter.
o Sprinkle with onion salt and lemon pepper.
o Micro-cook, covered, about 12 minutes or till tender, turning dish and rearranging chicken every 4 minutes.
o Remove chicken to a platter; keep warm.
o Measure pan juices; add enough chicken broth to make 3/4 cup liquid.
o Return to dish.
o Stir together light cream and flour; add to broth.
o Micro-cook, uncovered, 1 minutes; stir.
o Cook about 3 minutes more or till thickened and bubbly, stirring every 30 seconds.
o Stir Dijon-style mustard.
o Serve as above.
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