1 tbsp oil (or spray the pan)
1½ cup sliced mushrooms
1 small onion, chopped
1 cup water
1 can cream of chicken soup
¼ cup of dry white wine (we use apple juice or more water)
¼ tsp. dried tarragon leaves (or marjoram)
¼ tsp. pepper
1½ cups Minute rice - uncooked
Brown
chicken on both sides in oil (or sprayed) in
skillet. Move chicken to side. Add mushrooms and onions, cook and stir until tender
but not brown. Mix soup, water, wine and
spices in bowl and add to skillet. Bring
to boil, reduce heat, cover and simmer for 10-15 minutes or until chicken
thoroughly cooked. With Minute rice add and take off heat, cover and let stand for
5 minutes. Servings for 4. (If you use regular rice, cook ahead of time
and add at end but still let stand to absorb flavor. Or cook until almost done and then add to
chicken and let finish cooking absorbing flavor.)
