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.
Note: This uses the leftovers from Cornish Hens with Fresh Herbs
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.
All text and images are copyright © 2005 - 2007 Kathleen Lerum Zeller.
All rights reserved unless otherwise indicated
