Baked chicken and wild rice with onion and tarragon

110 minutes Prep: 10 minutes Cook: 70 minutes

174 calories per serving view nutrition facts

happyzhangbo

6 servings suggest servings

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Ingredients

6	each	chicken breast halves, boneless and skinless
1 1/2	cups	celery	chopped
1 1/2	cups	pearl onions	whole
1	teaspoon	tarragon	fresh
2	cups	chicken broth	unsalted
1 1/2	cups	white wine	dry
1	x	long grain and wild rice blend	and seasoning packet, as needed

Directions

Preheat the oven to 300 F.

Remove skin and bones from chicken breasts and cut into 1/2- to 1-inch pieces.

Combine the chicken, celery, pearl onions and tarragon plus 1 cup of the unsalted chicken broth in a nonstick frying pan.

Cook on medium heat until the chicken and vegetables are tender, about 10 minutes. Set aside to cool.

In a baking dish, combine the wine, remaining 1 cup chicken broth, rice and seasoning packet.

Let soak for 30 minutes.

Add the cooked chicken and vegetables to the baking dish.

Cover and bake for 60 minutes.

Check periodically and add more broth if the rice is too dry.

Serve immediately.

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Nutrition Facts

Serving Size 191g

Amount per Serving

Calories 174 21% of calories from fat

	% Daily Value*
Total Fat 4.0g	6%
Saturated Fat 1.0g	6%
Trans Fat 0.0g
Cholesterol 76mg	25%
Sodium 198mg	8%
Total Carbohydrate 4.0g	1%
Dietary Fiber 0.0g	2%
Sugars 2.0g
Protein 29.0g	58%

Vitamin A	3%		Vitamin C	2%
Calcium	3%		Iron	7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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