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Chicken Breasts with Veggies and Wild Rice
Chicken Breasts with Veggies and Wild Rice

Chicken Breasts with Veggies and Wild Rice

45 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
2 lb boneless skinless chicken breasts or chicken tenders
2 Tbsp butter
2 Tbsp olive oil
1 clove garlic, minced
1/3 cup flour
1/2 tsp salt
Dash pepper
1/3 cup celery, chopped
1/3 cup mushrooms, sliced
1/3 cup green onions, chopped
2 cans (10 3/4 oz. each) chicken gumbo soup
1/4 cup cooking wine or water
1 box fast cooking long grain and wild rice (the 5 minute kind)
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Let's Make It
Place breasts between 2 sheets of wax paper and pound with a meat mallot or the side edge of a saucer to 1/4" thickness. (Skip this step if you are using chicken tenders.)
In large deep skillet, melt butter and add olive oil. Saute garlic 1 minute. Dredge breasts or tenders in mixture of flour, salt and pepper. Saute breasts over medium heat about 2-4 minutes per side depending on size. Remove to a plate. Set aside.
Scrape bottom of skillet to loosen chicken bits, add a dash more oil if necessary and saute celery, mushrooms and onions until tender crisp. About 5 minutes. Add soup and wine or water to veggies and stir. Add chicken to this mixture. Cover and simmer 15 minutes. Meanwhile prepare rice as package directs.
Serve chicken and veggies with sauce over rice.
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