Baked Chicken and Wild Rice with Onion and Tarragon

Serves 6


Ingredients

6 chicken breast halves
1 1/2 cups chopped celery
1 1/2 cups whole pearl onions
1 teaspoon fresh tarragon
2 cups unsalted chicken broth
1 1/2 cups dry white wine
1 package long grain and wild rice mix and seasoning packet



Directions

1. Preheat the oven to 300 F.
2. Remove skin and bones from chicken breasts
3. Cut chicken into 1/2- to 1-inch pieces.
4. Combine the chicken, celery, pearl onions and tarragon plus 1 cup of the unsalted chicken broth in a nonstick frying pan.
5. Cook on medium heat until the chicken and vegetables are tender, about 10 minutes.
6. Set aside to cool.
7. In a baking dish, combine the wine, remaining 1 cup chicken broth, rice and seasoning packet.
8. Let soak for 30 minutes.
9. Add the cooked chicken and vegetables to the baking dish.
10. Cover and bake for 60 minutes. Check periodically and add more broth if the rice is too dry.
11. Serve immediately.

Nutritional Analysis (per serving)

Calories 300
Cholesterol 49 mg
Protein 20 g
Sodium 300 mg
Carbohydrate 29 g
Fiber 1 g
Total fat 8 g
Potassium 390 mg
Saturated fat 3 g
Calcium 54 mg
Monounsaturated fat 3 g