Recipe#8484

Title: French Chicken

  Source: Rice the Timely Ingredient
  Reprinted with permission from The USA Rice Council
  Electronic format courtesy of Karen Mintzias

      Yield: 4 servings
 
      4    Chicken breasts
           -- (skinless, boneless)
    1/4 ts Ground black pepper
           Vegetable cooking spray
      1 cn Cream of chicken soup
           -- (condensed)
    1/2 c  Dry white wine
      2 tb Dijon mustard
      1 pk Florentine rice mix (6.2 oz)
           -- prepared according to
           -- package directions
 
  Sprinkle chicken with pepper, set aside.  Heat large skillet coated with
  cooking spray over medium-high heat until hot. Cook chicken in skillet
  until lightly browned, turning once.  Combine soup, wine, and mustard;
  pour over chicken.  Bring to a boil; reduce heat, and simmer 15 minutes.
  Serve chicken and sauce over hot rice.
  
  Microwave Oven Instructions: Prepare chicken as directed.  Combine soup,
  wine, and mustard in 8x8x2-inch microproof baking dish.  Cover with
  plastic wrap, venting one corner to allow steam to escape.  Cook on HIGH 3
  minutes or until bubbly.  Add chicken; replace plastic wrap and continue
  to cook on HIGH 5 to 6 minutes.  Let stand 10 minutes.  Serve chicken and
  sauce over hot rice.