Chicken Breast with White Wine Sauce and Wild Rice - using the leftovers, an easy dinner for two from Thyme for Cooking

Sautéed Chicken Breast with
Leftover Wild Rice and White Wine Sauce
Baked Acorn Squash Slices

Cooking time: 40 minutes for menu
Cooking schedule: see below for "menu" instructions

Sautéed Chicken Breast with Time: 40 minutes
Leftover Wild Rice and White Wine Sauce

2 chicken breasts, boneless, skinless
1 tbs olive oil
2 shallots
1 tbs snipped fresh tarragon
1 - 1 1/2 cups cooked wild rice or other rice
1/2 cup white wine sauce or whatever you have left
1/4 - 3/4 cup chicken stock
1/4 cup Greek yogurt or sour cream
if you have any mushroom soup left use that in place of or with the stock and yogurt
1/4 cup shredded cheese

Finely chop shallots. Heat oil in medium nonstick skillet. Add chicken breasts and sauté about 8 minutes per side. Add shallots to pan when you turn the chicken. Add tarragon and 1/4 cup of the chicken stock stir to get all the browned bits off the bottom of the pan. Remove the chicken and set aside. Add the white wine sauce, mushroom soup (if any) and enough more chicken stock to get about
1 1/2 cups sauce. You may want to use a whisk to help incorporate the wine sauce. When hot, stir in the yogurt. Spread the wild rice in a small baking dish. Place the chicken breasts on top. Pour the sauce over all, sprinkle with cheese and bake until hot and bubbly, about 15 minutes. Serve.

Baked Acorn Squash Slices Time: 45 minutes

1 acorn squash
1 tbs chopped fresh rosemary
1 tbs olive oil
salt and pepper to finish

Cut squash in half and scoop out seeds. Then cut in 1" (2.5cm) slices the short way. Mix rosemary and olive oil. Toss squash slices in oil. Arrange on a baking sheet and cover loosely with foil. Bake at 400F (200C) for 30 minutes. Uncover and bake another 10 minutes, until fork tender. Sprinkle with salt and pepper and serve.

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Cooking schedule: 45 minutes
Assemble all food, utensils and serving dishes
Turn oven on
Clean squash and cut into semi-circles
Mix oil and rosemary
Toss squash and start to bake
Start to sauté chicken
Chop shallots, snip tarragon
Put rice in baking dish
Turn chicken, add shallots
Stand around a bit

Add stock and tarragon, simmer a minute
Remove chicken, place on rice
Add wine sauce, soup, more stock, etc.
Remove from heat and add yogurt
Pour sauce over chicken and rice
Sprinkle with cheese
Start to bake
Remove foil from squash
Do a bit of clean-up
Check for messages
Remove all from oven and serve

Cooking for Two? Or more?
Our Weekly Menu Planner Service gives you healthy, gourmet dinners, carefully planned to eliminate waste and insure a wide variety of seasonal, wholesome foods each week.

Thyme for Cooking

Sautéed Chicken Breast with Leftover Wild Rice and White Wine Sauce Baked Acorn Squash Slices

Sautéed Chicken Breast with Time: 40 minutes Leftover Wild Rice and White Wine Sauce

Baked Acorn Squash Slices Time: 45 minutes

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Cooking for Two? Or more? Our Weekly Menu Planner Service gives you healthy, gourmet dinners, carefully planned to eliminate waste and insure a wide variety of seasonal, wholesome foods each week.

Easy Recipes Great Dinners We do the planning; You do a bit of cooking

Sautéed Chicken Breast with
Leftover Wild Rice and White Wine Sauce
Baked Acorn Squash Slices

Sautéed Chicken Breast with Time: 40 minutes
Leftover Wild Rice and White Wine Sauce

Cooking for Two? Or more?
Our Weekly Menu Planner Service gives you healthy, gourmet dinners, carefully planned to eliminate waste and insure a wide variety of seasonal, wholesome foods each week.

Easy Recipes
Great Dinners
We do the planning; You do a bit of cooking