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Burgundy Chicken With Wild Rice
Recipes
Burgundy Chicken With Wild Rice

Ingredients

  • ¼ cup roasted red peppers
  • 1 ¾ 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
  • ½ teaspoon Montreal steak seasoning
  • ¼ cup cooked bacon pieces
  • ⅓ cup pre-diced green onions
  • 1 tablespoon roasted garlic
  • ½ cup chicken broth
  • ¼ cup Burgundy wine

Steps

  1. Cut peppers into ¼-inch pieces, then measure (¼ cup); set aside.
  2. Combine water, 1 tablespoon of the butter, rice, and seasoning packet (from rice) in medium saucepan. Cover and bring to a boil on high. Reduce heat to low; simmer 10 minutes.
  3. Meanwhile, preheat large sauté pan on medium-high 2-3 minutes. Place flour in zip-top bag; add chicken (wash hands). Seal tightly and shake to coat.
  4. Place remaining 2 tablespoons butter in sauté pan; swirl to coat. Add chicken (wash hands); sprinkle with steak seasoning. Cook 3-4 minutes on each side or until internal temperature reaches 165°F. Use a meat thermometer to accurately ensure doneness.
  5. Move chicken to one side of pan; add peppers, bacon, onions, and garlic. Arrange chicken on top of mixture; cook 2 minutes or until onions begin to soften. Stir in broth and wine; turn chicken and bring to a boil.
  6. Remove rice from heat and let stand 5 or more minutes. Reduce heat on chicken to medium; simmer 5 minutes, stirring occasionally, or until sauce thickens slightly. Fluff rice with fork and serve.

Amount per ¼ recipe serving: Calories 420, Total Fat 13g, Chol 95mg, Sodium 930mg, Total Carb 38g, Fiber 1g, Calc 4%, Vitamin A 20%, Vitamin C 25%, Iron 15%