Sauteed Chicken Breast with Wild Rice Sauce
Yield
4 servingsPrep
10 minCook
35 minReady
45 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | cup |
butter
or margarine |
|
| ⅓ | cup |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
paprika
|
|
| ¼ | teaspoon |
black pepper
|
|
| 4 | each |
chicken breast halves, boneless, skinless
|
|
| 8 | ounces |
mushrooms
sliced |
|
| ¼ | cup |
brandy
|
*
|
| 1 | x |
cream of mushroom soup
prepared |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 79 | ml |
butter
or margarine |
|
| 79 | ml |
all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
paprika
|
|
| 1.3 | ml |
black pepper
|
|
| 4 | each |
chicken breast halves, boneless, skinless
|
|
| 231.2 | ml/g |
mushrooms
sliced |
|
| 59 | ml |
brandy
|
*
|
| 1 | x |
cream of mushroom soup
prepared |
*
|
Directions
Combine flour and seasonings.
Coat chicken in flour mixture.
Melt margarine in heavy 12 inch skillet.
Sauté 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 minutes tirring occasionally to prevent chicken from sticking to skillet.
Remove chicken to heated serving platter.
Serve with brown rice.
Serve sauce in gray boat.
