3 tbsp Oil, vegetable
1 1/2 cup Mushrooms, sliced
1 cup Onion, chopped
1 medium Red pepper, coarsely chopped
13 oz Chicken broth
1 tsp Thyme, dried
Salt
1/2 tsp Pepper
6 oz Wild rice mix, package long-
1/3 cup Pecans, finely chopped
3 tbsp Flour
1/2 cup Milk
1 lb Chicken breasts, boneless, s
2 cup Broccoli, steamed florets
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Heat oven to 375 degrees. PREPARE RICE: In 2-quart flameproof casserole over medium-high heat, heat 1 tablespoon oil; add mushrooms, onion and red pepper; cook about 3 minutes until vegetables are crisp-tender. Stir in chicken broth, 1/2 cup water, thyme, salt and pepper; bring to boil. Stir in rice mix, omittng seasoning packet; remove from heat. Bake, covered, 15 minutes. PREPARE CHICKEN: While rice cooks, in shallow dish combine pecans and flour; pour milk into second shallow dish. Dip chicken breasts, one at a time, first into milk, then into pecan mixture to coat completely, gently shaking off excess pecans. In 12-inch skillet over medium-high heat, heat remaining 2 tablespoons oil; add chicken breasts; cook 2 to 3 minutes on each side until browned. TO ASSEMBLE: Remove casserole from oven; uncover; arrange browned chicken breasts over rice. Return to oven; bake, uncovered, 10 to 15 minutes longer until rice is tender and chicken is cooked through. Arrange steamed broccoli florets over rice to serve.
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