Sauteed Chicken Breast with Wild Rice Sauce

45 minutes Prep: 10 minutes Cook: 35 minutes

317 calories per serving view nutrition facts

4 servings suggest servings

Be the first to add a photo of this recipe!

Ingredients

1/3	cup	butter	or margarine
1/3	cup	flour, all-purpose
1/2	teaspoon	salt
1/2	teaspoon	paprika
1/4	teaspoon	black pepper
4	each	chicken breast halves, boneless and skinless
8	ounces	mushrooms	sliced
1/4	cup	brandy
1	x	soup, cream of mushroom	prepared

Directions

Combine flour and seasonings.

Coat chicken in flour mixture.

Melt margarine in heavy 12 inch skillet.

Saute chicken over medium heat until golden brown on both sides.

Stir in mushrooms, sauté until browned. 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.

Add your comment

Categories this recipe belongs to

Nutrition Facts

Serving Size 124g

Amount per Serving

Calories 317 53% of calories from fat

	% Daily Value*
Total Fat 19.0g	29%
Saturated Fat 11.0g	53%
Trans Fat 0.0g
Cholesterol 114mg	38%
Sodium 468mg	20%
Total Carbohydrate 8.0g	3%
Dietary Fiber 0.0g	2%
Sugars 0.0g
Protein 28.0g	56%

Vitamin A	12%		Vitamin C	1%
Calcium	2%		Iron	8%

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

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Back to carrot bread

Last Recipes Viewed

Recipe Bite

Christmas Articles - A “Sweet” Vegetable Just In Time For The Holiday Season

by Josh Khan

Sweet potatoes are often referred to “sweet potato pie” but there’s more you can do with the delicious winter vegetable. The sweet potato (or yam, as some people in the U.S. and Caribbean) is the starchy, sweet-tasting tuberous roots that comes the...

Member Review

Curried Venison

Scrumptious. Used this recipe for chicken breast cut up as well. Awesome.No need to wait an hour, just keep going til it's at simmer,include the browned meat,and when fork tender add the flour mixture and yolk at the end and cook a few min. more to thicken and cook flour. Bellisimo !!