Wild Company Chicken
- 1 pkg (apx. 1.7 lbs) boneless, skinless chicken breast fillets
salt and pepper, to taste
4 tbsp butter, divided
1 can (10¾ oz) Cream of Mushroom or Cream of Chicken soup
¾ cup white cooking wine (or chicken broth)
1 can (8 oz) sliced water chestnuts, drained
1 can (4 oz) sliced mushrooms, drained
4 tbsp chopped green pepper
¼ tsp crushed thyme
4 cups cooked wild rice
Preheat oven to 350°F. In large skillet, brown chicken with salt and pepper in 2 tbsp butter. Remove chicken, reserving drippings. In same skillet, add remaining butter, soup, wine or broth, chestnuts, mushrooms, green pepper, and thyme to reserved drippings; whisk till smooth. Bring to a boil; stirring occasionally. In 9x13 baking pan, layer wild rice, chicken, and sauce. Cover with foil; bake 25 minutes. Remove foil; bake 25-35 minutes.
Note: May be assembled the night before and refrigerated prior to baking. May want to double sauce if preparing the night before, pouring half the sauce on the night before and topping with remaining sauce just prior to baking.8 servings
Nutrition Facts
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Recipe compliments of the Minnesota Cultivated Wild Rice Council