Burgundy Chicken With Wild Rice
1/4 cup roasted red peppers
1 3/4 cups water
3 tablespoons butter, divided
1 (6-ounce) package 10-minute chicken-flavored wild rice
2 tablespoons flour
large zip-top bag
1 lb boneless chicken cutlets
1/2 teaspoon Montreal steak seasoning
1/4 cup cooked bacon pieces
1/3 cup pre-diced green onions
1 tablespoon roasted garlic
1/2 cup chicken broth
1/4 cup Burgundy wine
1. Cut peppers into 1/4-inch pieces, then measure (1/4 cup); set aside.
CALORIES (per 1/4 recipe) 420kcal; FAT 13g; CHOL 95mg;
1 lb fresh asparagus spears (rinsed)
1 tablespoon water
2 teaspoons Dijon mustard
2 teaspoons sour cream
1/2 teaspoon seasoned salt
1. Cut 1 inch from tough root end of asparagus spears and discard. To do this quickly, group half the spears together, align ends, and slice with sharp knife. Cut into 2-inch pieces; place in microwave-safe bowl.
CALORIES (per 1/4 recipe) 30kcal; FAT 1g; CHOL 0mg;
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Don't cook with any wine you don't consider good enough to drink. Cooking or reducing will bring out the worst in inferior wines.
Recipe Version poul0028