4 Chicken breast halves
- skinless, boneless
1 tb Oil
1 1/2 c Sliced mushrooms
1 sm Onion, chopped
1 cn Cream of chicken soup
- 10 3/4 oz size
1 c Water
1/4 c Dry white wine
1/4 ts Dried tarragon leaves
1/4 ts Pepper
1 1/2 c Minute Premium Rice
Chopped parsley, optional
Brown chicken on both sides in hot oil in large skillet. Move
chicken to side of skillet.
Add mushrooms and onion; cook and stir until tender but not browned.
Mix soup, water, wine, tarragon and pepper; add to skillet. Bring to
a boil. Reduce heat; cover and simmer 10 minutes or until chicken is
thoroughly cooked.
Stir in rice; cover. Let stand 5 minutes. Sprinkle with parsley.
Makes 4 servings. Recipe can be doubled.
Prep time: 30 minutes
