Title: Chicken and Rice Au Vin
Categories: Poultry
Yield: 4 Servings

4 Chicken breast halves
Salt
Freshly ground pepper
2 tb Butter
1/2 c Chopped onion
1 ts Chopped garlic
1/2 lb Fresh mushrooms; sliced -or-
1 cn (8-oz) mushrooms; sliced and
-drained
1 Bay leaf
1/2 c Dry white wine
1/2 ts Dried thyme leaves
1 c Uncle Ben's converted rice;
-uncooked
1 c Chicken broth

Season chicken with salt and pepper. Melt butter in a skillet and add
chicken, flesh side down. Cook about 5 minutes and turn. Add onion, garlic,
mushrooms and bay leaf. Cook 5 minutes more. Add remaining ingredients,
being careful not to put rice on top of chicken. Cover and cook until
liquid is absorbed and rice is tender, about 15 minutes. Yield: 4 servings.

SUZANNE HAMILTON (MRS. DON F.)

From , by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.