Poulet au Vin Blanc
- Makes: 4 servings
- Start to Finish 45 mins
Ingredients
-
Herbed Rice (see recipe below)
-
1
tablespoon
cooking oil
-
1/2
teaspoon
dried thyme, crushed
-
4
skinned and boned chicken-breast halves
-
1 1/2
cups
sliced fresh mushrooms
-
1/4
cup
dry white wine
-
1/4
cup
whipping cream
-
1
tablespoon
butter
Directions
- Prepare rice. Cover; keep warm.
- In a large skillet, combine cooking oil and thyme. Cook the chicken in the hot oil mixture for 2 to 3 minutes or until brown. Turn; cook chicken for 3 minutes more.
- Sprinkle mushrooms around chicken. Add wine. Cook, uncovered, over medium-high heat for 3 minutes.
- Add whipping cream and butter. Cook, uncovered, over medium-high heat for 2 to 3 minutes more or until sauce thickens slightly.
- Serve chicken and sauce over rice. Makes 4 servings.
Herbed Rice
Ingredients
- 1 1/2
cups
chicken broth
- 1/3
cup
long-grain rice
- 2
tablespoons
sliced scallions
- 1/8
teaspoon
dried thyme, crushed
Directions
- In a saucepan, mix chicken broth, long-grain rice, sliced scallions, and dried thyme, crushed. Bring to boiling; reduce heat. Cover; simmer for 20 minutes. Remove from heat. Let stand, covered, for 10 minutes.
Nutrition Facts
(Poulet au Vin Blanc)
Servings Per Recipe 4, sat. fat (g) 7, Fat, total (g) 16, chol. (mg) 111, vit. C (mg) 2, carb. (g) 14, cal. (kcal) 359, calcium (mg) 40, pro. (g) 36, iron (mg) 2, vit. A (IU) 437, sodium (mg) 492, fiber (g) 1