Sauteed Chicken Breast With Wild Rice Sauce

* Exported from MasterCook *

SAUTEED CHICKEN BREAST WITH WILD RICE SAUCE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 10 oz pk frozen BYERLY'S WIL
1/3 c Butter or margarine
1/3 c Flour
1/2 ts Salt
1/2 ts Paprika
1/4 ts Pepper
4 Chicken breast halves skinle
8 oz Fresh mushrooms, sliced
1/4 c Brandy

Prepare soup according to pkg. directions. Combine
flour and seasonings. 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 over the 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 gray boat. **I
put the browned chicken breasts in a 9x13 pan and
poured the sauce over all and cooked in a 325 degree
oven for about 1-1/2 hrs.



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