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Chicken Breasts with Wild Rice

  • 1 cup wild rice

  • tsp salt

  • 3 cups boiling water

Stir rice into boiling water and parboil for 5 minutes
Remove from heat and let soak, covered, for 1 hour, then cook rice in boiling salted water for 30 minutes
Drain, and place on platter
Keep warm

  • 4 whole chicken breasts, boned

  • 2 tbsp butter

  • 2 tbsp chopped onion

  • cup dry white wine

  • cup chicken broth

  • 1 pt sour cream

While rice is cooking, brown chicken breasts in hot butter in skillet
Place in casserole skin side up
Top with onions and cup wine
Cover and cook at 350F for 30 minutes
Uncover and cook another 15 minutes
While chicken is cooking, prepare sauce by stirring stock and cup wine into sour cream
Heat but do not boil sauce
Place chicken on bed of cooked rice and smother with hot sauce

Karen Reiter