This week we tried two new recipes; one for chicken and the other for rice. The rice recipe is actually one that has been around for a while and we don’t know how we ever lived without it. Both recipes are super easy, delicious and together make a great weeknight family meal.
4 whole, boneless, skinless chicken breasts
2 tablespoons olive oil
2 tablespoons butter
3 whole garlic cloves, minced
1 cup white wine
1 heaping tablespoon Dijon mustard
1 heaping tablespoon grainy mustard
1/2 cup heavy cream
1/2 cup chicken broth
Salt and Pepper to taste
Cut the chicken breasts in half lengthwise so you have eight thinner pieces of chicken. Salt and pepper both sides.
Heat the oil and butter in a large skillet over medium heat. Cook for 5 minutes per side. Remove chicken and keep on a platter.
Reduce the heat to medium. Add the garlic and saute for one minute while stirring.
Add the wine and cook until reduced in half.
Add the mustards, cream and chicken broth. Stir and cook for 5 minutes while stirring.
Serve chicken with sauce on top.
1 cup raw rice
1 can beef consommé
1 can water
1/4 cup butter
1/2 package onion soup mix
1 small jar sliced mushrooms
Combine all ingredients in a 9 x 13 baking dish. Cover and bake in a preheated oven on 350 for 1 hour, stirring every 15 minutes.