*  Exported from  MasterCook  *
 
                SAUTEED CHICKEN BREAST WITH WILD RICE SAUCE
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Poultry
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3                    10 oz pk frozen BYERLY'S WIL
      1/3   c            Butter or margarine
      1/3   c            Flour
      1/2   ts           Salt
      1/2   ts           Paprika
      1/4   ts           Pepper
    4                    Chicken breast halves skinle
    8       oz           Fresh mushrooms, sliced
      1/4   c            Brandy
 
   Prepare soup according to pkg. directions. Combine
   flour and seasonings. Coat chicken in flour mixture.
   Melt margarine in heavy 12 skillet. Saute chicken
   over medium heat until golden brown on both sides
   (about 5 min.). Stir in mushrooms, saute until browned
   (about 4 min.) 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. **I
   put the browned chicken breasts in a 9x13 pan and
   poured the sauce over all and cooked in a 325 degree
   oven for about 1-1/2 hrs.
  
 
 
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