Monday, April 26, 2010

Chicken and Rice

2 tablespoons butter or margarine
1/2 teaspoon dried dill
Freshly ground black pepper, to taste
1/2 cup sliced carrots
1/2 cup sliced celery
1 cup sliced mushrooms
3 to 6 large chicken breasts, sliced into medallions
1 1/2 cups rice
48 ounces chicken broth
1 (14.5 ounce) can Cream of Chicken & Mushroom soup

Saute mushrooms, carrots, and celery with dried dill and black pepper in butter or margarine; about 5 minutes or until the mushrooms begin to release their liquid.

Add chicken broth and cream of chicken and mushroom soup to the vegetables, whisking until the soup is well-blended with the broth. Add chicken medallions. Cook over medium-high heat until the chicken is cooked through. Remove chicken to a plate; cover to keep warm.

Bring liquid to a boil and add rice. Reduce heat to low and cover. Cook 20 minutes or until rice is done.

Return the chicken breast medallions to the pot and continue to cook over low heat until the chicken breasts are desired temperature. Serve.

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