Ingredients:
1/2 cup onions
1/2 cup celery
4 tablespoons butter, divided
2 1/3 cups water
1 package long grain and wild rice blend
1 (4 ounce) cans sliced mushrooms
6 boneless skinless chicken breast halves
1/4 cup flour
1 teaspoon sage
1/2 teaspoon leaf thyme
1 cup chicken broth
Directions:
Cook onion and celery in 1 tbl.
of butter in a medium saucepan until tender.
Add water,rice mix and mushrooms;bring to a boil and cover and simmer.
Pound chicken breasts to 1/2 inch thickness.
Combine flour,sage and thyme.
Coat the breasts with the flour mixture,and reserve remaining flour.
Melt the remaining butter in a large skillet.
Saute the breasts till cooked through and golden on each side.
Remove from the pan and keep warm.
Add chicken broth and reserved flour mixture to the skillet,stirring to loosen browned bits.
Heat until the sauce bubbles,and stir constantly until the mixture thickens,about 5 minutes.
Arrange the rice and chicken on your plate,and pour some sauce over your chicken.
Servings: 3-4
Time preparation: 30 min.
Time total: 50 min.