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Sauteed Chicken Breast With Wild Rice Sauce

A home-style Sauteed Chicken Breast With Wild Rice Sauce made with Butter Or Margarine, Flour, Salt, and Pepper. Keep it handy for the next time you cook it.

Ingredients

• 1/3 cup
• 1/3 cup
• 1/2 tsp
• 1/4 tsp

Method (preview)

1. 1

   Prepare soup according to pkg. directions. Combine flour and seasonings. Coat chicken in flour mixture.

2. 2

   Melt margarine in heavy 12 ″ skillet.

3. 3

   Saute chicken over medium heat until golden brown on both sides (about 5 min.).

4. 4

   Stir in mushrooms, saute until browned (about 4 min.) Remove any visible fat in bottom of skillet.

5. 5

   Sprinkle brandy over the cooked chicken.

6. 6

   Stir in warm soup.

7. 7

   Reduce heat to low.

8. 8

   Simmer, covered, until chicken is cooked through (about 10 min.), stirring occasionally to prevent chicken from sticking to skillet.

9. 9

   Remove chicken to heated serving platter.

10. 10

    Serve with brown rice.

11. 11

    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.