Recipe Connection:
Baked Chicken and Wild Rice
...With Onion and Tarragon
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Ingredients
- 1+1/2 cups chopped celery
- 1+1/2 cup whole pearl onions
- 12 ounces dry white wine
- 1 package long grain and wild rice mix and seasoning packet
- 3 boneless skinless chicken breast halves
- 3 cups unsalted chicken broth
- 1 teaspoon fresh tarragon
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Instructions
- Cut chicken into inch-long strips, and cut those into inch-long squares.
- Mix chicken, celery, pearl onions and tarragon plus one cup of the unsalted chicken
broth in a skillet.
- Cook on medium heat until the chicken and vegetables are tender, cool.
- In the meantime, add the wine and remaining chicken broth to the rice and seasoning
packet.
- Let soak for 30 minutes.
- Combine all ingredients into a baking dish.
- Cover and bake at 300 DegrF for one hour.
- Mix while baking, remove cover or add water for desired moistness.
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Nutritional Facts:
- 6 servings
- 300 calories
- 20 grams of protein
- 8 grams of fat
- 29 grams of carbo
- 49 mg of sodium
For better glycemic performance of this meal, use whole-grain rice and
individual spices, isntead of the packaged mix. |
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More Cooking Information:
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Regional & International Cooking Books:
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