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Recipe Box >> Rice & Grain Recipe >>

Sauced Chicken and Rice

1 1/2 cup wild rice, cooked
1 1/2 cup long grain rice, cooked
17 oz alfredo sauce
1/2 teaspoon dried tarragon, or marjoram leaves
1/8 teaspoon pepper
6 each chicken breast halves, boneless, skinless
1/4- 1/2 teaspoon seasoned salt
1 1/2 cup asparagus, chopped
1 1/2 cup mushrooms, sliced
1/3 cup red bell pepper, roasted, sliced

Directions:

Heat oven to 350 degrees. Mix rices, 3/4 cup of the alfredo sauce, 1/4 teaspoon of the tarragon and the pepper in ungreased 13x9x2 inch baking dish.

Spray 12 inch nonstick skillet with cooking spray; heat over medium high heat. Sprinkle chicken with seasoned salt. Cook chicken in skillet 3-4 minutes, turning once, until brown. Place chicken on rice mixture.

Mix remaining alfredo sauce, remaining tarragon, the asparagus, mushrooms and bell peppers. Spoon over chicken and rice. Cover and bake for 1 hour or until juice of chicken is no longer pink when centers of thickest pieces are cut.

Makes 6 servings.





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In a winery's tasting room, white wines are generally tasted first, followed by reds, and then dessert wines. Within these categories, lighter-bodied wines preceed fuller-bodied ones. Water and crackers may be offered to cleanse the palate between each wine. Correct wine etiquette does not require that you must finish every glass. Winery tasting rooms provide jars to dispose of excess wine. Do not feel that you need to s Wine Etiquette With Ease Recipe

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