4 Chicken breasts
— (skinless, boneless) 1/4 ts Ground black pepper
Vegetable cooking spray 1 cn Cream of chicken soup
— (condensed) 1/2 c Dry white wine
2 tb Dijon mustard
1 pk Florentine rice mix (6.2 oz)
— prepared according to — package directions Sprinkle chicken with pepper, set aside. Heat large skillet coated with cooking spray over medium-high heat until hot. Cook chicken in skillet until lightly browned, turning once. Combine soup, wine, and mustard; pour over chicken. Bring to a boil; reduce heat, and simmer 15 minutes. Serve chicken and sauce over hot rice. Microwave Oven Instructions: Prepare chicken as directed. Combine soup, wine, and mustard in 8x8x2-inch microproof baking dish. Cover with plastic wrap, venting one corner to allow steam to escape. Cook on HIGH 3 minutes or until bubbly. Add chicken; replace plastic wrap and continue to cook on HIGH 5 to 6 minutes. Let stand 10 minutes. Serve chicken and sauce over hot rice. Source: Rice the Timely Ingredient Reprinted with permission from The USA Rice Council Electronic format courtesy of Karen Mintzias