Golden Sage Chicken with Wild Rice Delight

Chicken Sauté with Wild Rice Recipe

Overview:

Transport yourself back to the charm of the early 80s with this timeless recipe for Chicken Sauté with Wild Rice. Originally discovered in the pages of a Good Housekeeping magazine, this dish has stood the test of time, evolving alongside its blushing bride creator into a beloved culinary classic. Featuring tender chicken breasts enveloped in a savory sauce and paired with fluffy wild rice, this dish promises to delight your taste buds with each flavorful bite.

Ingredients:

• 1/2 onion
• 1/2 celery stalk
• 4 tablespoons butter, divided
• 2 1/3 cups water
• 1 cup wild rice mix
• 1 cup mushrooms, sliced
• 4 boneless, skinless chicken breast halves
• 1 cup all-purpose flour
• 1 teaspoon sage
• 1 teaspoon thyme
• 6 tablespoons chicken broth

Nutrition Facts (per serving):

• Calories: 468.8
• Fat: 19.1g
• Saturated Fat: 10.7g
• Cholesterol: 177.6mg
• Sodium: 536.9mg
• Carbohydrates: 12.9g
• Fiber: 1.4g
• Sugar: 2.4g
• Protein: 58.9g

Cook Time: 20 minutes

Prep Time: 30 minutes

Total Time: 50 minutes

Yield: 4 servings

Instructions:

1. Prepare Rice Mixture:

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   • In a medium saucepan, melt 1 tablespoon of butter over medium heat.
   • Add finely chopped onion and celery, and sauté until tender.
   • Stir in water, wild rice mix, and sliced mushrooms. Bring to a boil, then reduce heat, cover, and simmer according to the rice package instructions.

2. Prepare Chicken:

   • While the rice is cooking, place each chicken breast between two sheets of plastic wrap or wax paper.
   • Using a meat mallet or rolling pin, gently pound the chicken breasts to an even thickness of about 1/2 inch.

3. Coat Chicken:

   • In a shallow dish, combine the all-purpose flour, sage, and thyme.
   • Dredge each chicken breast in the flour mixture, ensuring it is evenly coated. Reserve any remaining flour mixture for later use.

4. Sauté Chicken:

   • In a large skillet, melt the remaining butter over medium-high heat.
   • Add the coated chicken breasts to the skillet and sauté until golden brown on both sides and cooked through, about 4-5 minutes per side. Remove the chicken from the skillet and keep warm.

5. Prepare Sauce:

   • In the same skillet, add the chicken broth and any remaining flour mixture, stirring to combine and loosen any browned bits from the bottom of the skillet.
   • Cook, stirring constantly, until the sauce begins to bubble and thicken, about 4-5 minutes.

6. Serve:

   • To serve, arrange a portion of the cooked wild rice mixture on each plate.
   • Top with a sautéed chicken breast and drizzle with the prepared sauce.

Recipe Notes:

• For a modern twist, consider omitting the vegetables from the wild rice mix and serving the chicken with steamed broccoli or roasted asparagus on the side.
• To make this recipe gluten-free, use a gluten-free flour blend in place of all-purpose flour.
• Leftover chicken sauté and sauce can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop before serving.