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Betty's Chicken Breasts with Wild Rice Skillet Recipe

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Uploaded on Mar 28, 2010

In this video, Betty demonstrates how to make nutritious and Hearty Chicken and Wild Rice Skillet. It is quick and easy to make, with chicken breasts, packaged fast-cooking rice mixture, and some cream of mushroom soup. It looks elegant, and it is very tasty!

Ingredients:

1 1/3 cups milk
10 ¾-oz. can condensed cream of mushroom soup (You may use any cream soup.)
6-oz. package fast-cooking long grain and wild rice (including the seasoning packet)
4 boneless, skinless chicken breast halves, cleaned of any excess fat and gristle
1 tablespoon peanut oil

In a medium saucepan, combine 1 1/3 cups mile, a 10 ¾-oz. can cream of mushroom soup, and a 6-oz. long grain and wild rice mix, with seasoning packet. Stir until all ingredients are well-mixed. Set aside. Place 1 tablespoon peanut oil in a medium to large skillet, and heat over medium-high heat. Place 4 chicken breasts halves in the hot peanut oil and cook for 5 minutes on each side. Temporarily remove browned chicken breasts to a plate with paper toweling while you pour off excess fat from skillet. Return the chicken breasts to the skillet, and pour the rice mixture over them. Bring to a boil. Cover, and reduce heat to low. Simmer for about 15 minutes, or until chicken is done and liquid is absorbed. This is a wholesome entrée, made in a healthy way. You can serve it with a green salad and some breadsticks for a fantastic meal! I hope you enjoy the recipe! --Betty 

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