Savory Chicken & Rice

Sophisticated and simple...it doesn't get any better than this easy-to-make skillet dish featuring sautéed chicken in a creamy white wine-Dijon sauce.

Directions

Cook the rice according to the package directions.  While the rice is cooking, heat 1 tablespoon oil in a 12-inch skillet over medium heat.  Add the garlic, broccoli and mushrooms and cook until the broccoli is tender-crisp, stirring occasionally.  Remove the vegetables from the skillet.

Season the chicken as desired.  Heat the remaining 1 tablespoon oil in the skillet over medium-high heat.  Add the chicken and cook until well browned, stirring often.  Remove the chicken from the skillet.  Add the wine to the skillet and heat to a boil, stirring to scrape up the browned bits from the bottom of the skillet.

Stir in the soup, water and mustard heat to a boil.  Return the vegetables and chicken to the skillet.  Reduce the heat to low.  Cover and cook for 5 minutes or until the chicken is cooked through.  Season to taste.  Serve the chicken mixture with the hot cooked rice.

Ingredients

2 cups uncooked instant white rice
2 tablespoons olive oil
2 cloves garlic, minced
2 cups broccoli florets
6 ounces mushrooms, sliced (about 2 cups)
1.25 pounds boneless, skinless chicken breast, cut into 1-inch pieces
0.25 cup white wine (we like Chardonnay in this recipe)
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
0.25 cup water
1 tablespoon Dijon-style mustard

Quick and Easy Chicken Breast Casse...

Layers of specialty flavors are baked righ...

Pressure Cooker Cheesy Chicken & Ri...

This classic American casserole, when made...

Chicken & Broccoli Alfredo

In just 30 minutes, you can serve this del...

Curried Chicken Spread

Chunk chicken, chopped apple, chutney and ...