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Sauteed Chicken Breast with Wild Rice Sauce Recipe

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This recipe for Sauteed Chicken Breast with Wild Rice Sauce, by , is from Eagle Scout Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Barbara Olson
Added: Monday, July 14, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 10oz packages of frozen Wild Rice Soup with Ham
1/3 c margarine or butter
1/3 c flour
1/2 t salt
1/2 t paprika
1/4 t pepper
4 boneless chicken breast halves, skin removed
1 8oz carton fresh mushrooms, sliced
1 c Brandy or cooking Sherry
cooked brown and wild rice

Directions:
Directions:
Prepare soup according to pkg directions
Combine flour and seasoning. Coat chicken in flour mixture. Melt margarine in heavy 12" skillet. Saute chicken over medium heat until golden brown on both sides (about 5 min). Stir in mushrooms, saute until browned (about 4 min). Remove any visible fat in bottom of skillet. Sprinkle brandy or sherry over cooked chicken. Stir in warm soup. Reduce heat to low. Simmer, covered, until chicken is cooked through (about 10 min) stirring occasionally to prevent chicken from sticking to skillet. Remove chicken to heated serving platter. Serve with brown rice. Serve sauce in gravy boat.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 min

 

 

 

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