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Chicken Breasts with Wild Rice

  • 1 cup wild rice

  • ½ 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

  • ½ cup dry white wine

  • ½ 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 ¼ 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 ¼ 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