Savory Chicken & Rice
Sophisticated and simple...it doesn't get any better than this easy-to-make skillet dish featuring sautéed chicken in a creamy white wine-Dijon sauce.
Ingredients
2 cups uncooked instant white rice
2 tablespoons olive oil
2 cloves garlic, minced
2 cups broccoli florets
6 ounces mushrooms, sliced (about 2 cups)
1.25 pounds boneless, skinless chicken breast, cut into 1-inch pieces
0.25 cup white wine (we like Chardonnay in this recipe)
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
0.25 cup water
1 tablespoon Dijon-style mustard
2 tablespoons olive oil
2 cloves garlic, minced
2 cups broccoli florets
6 ounces mushrooms, sliced (about 2 cups)
1.25 pounds boneless, skinless chicken breast, cut into 1-inch pieces
0.25 cup white wine (we like Chardonnay in this recipe)
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
0.25 cup water
1 tablespoon Dijon-style mustard
Instructions
Cook the rice according to the package directions. While the rice is cooking, heat 1 tablespoon oil in a 12-inch skillet over medium heat. Add the garlic, broccoli and mushrooms and cook until the broccoli is tender-crisp, stirring occasionally. Remove the vegetables from the skillet.
Season the chicken as desired. Heat the remaining 1 tablespoon oil in the skillet over medium-high heat. Add the chicken and cook until well browned, stirring often. Remove the chicken from the skillet. Add the wine to the skillet and heat to a boil, stirring to scrape up the browned bits from the bottom of the skillet.
Stir in the soup, water and mustard heat to a boil. Return the vegetables and chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Season to taste. Serve the chicken mixture with the hot cooked rice.
Season the chicken as desired. Heat the remaining 1 tablespoon oil in the skillet over medium-high heat. Add the chicken and cook until well browned, stirring often. Remove the chicken from the skillet. Add the wine to the skillet and heat to a boil, stirring to scrape up the browned bits from the bottom of the skillet.
Stir in the soup, water and mustard heat to a boil. Return the vegetables and chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Season to taste. Serve the chicken mixture with the hot cooked rice.
Savory Chicken & Rice
Sophisticated and simple...it doesn't get any better than this easy-to-make skillet dish featuring sautéed chicken in a creamy white wine-Dijon sauce.
Directions
Print
Cook the rice according to the package directions. While the rice is cooking, heat 1 tablespoon oil in a 12-inch skillet over medium heat. Add the garlic, broccoli and mushrooms and cook until the broccoli is tender-crisp, stirring occasionally. Remove the vegetables from the skillet.
Season the chicken as desired. Heat the remaining 1 tablespoon oil in the skillet over medium-high heat. Add the chicken and cook until well browned, stirring often. Remove the chicken from the skillet. Add the wine to the skillet and heat to a boil, stirring to scrape up the browned bits from the bottom of the skillet.
Stir in the soup, water and mustard heat to a boil. Return the vegetables and chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Season to taste. Serve the chicken mixture with the hot cooked rice.
Ingredients
2 cups uncooked instant white rice
2 tablespoons olive oil
2 cloves garlic, minced
2 cups broccoli florets
6 ounces mushrooms, sliced (about 2 cups)
1.25 pounds boneless, skinless chicken breast, cut into 1-inch pieces
0.25 cup white wine (we like Chardonnay in this recipe)
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
0.25 cup water
1 tablespoon Dijon-style mustard
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