Chicken & Rice

Chicken & Rice - Grant Wilson Original
6 servings

1/2 Stick Butter
4 Boneless Skinless Chicken Breasts, cubed
1 Cup White Wine
1/2 tsp dried Thyme
1 tsp Dried Parsley
2 Large Chicken Bouillon Cubes
1 22.6oz Can of Condensed Cream of Chicken Soup, reserve the can
3/4 Soup Can full of Milk

1. Melt Butter in a large shallow saucepan on medium heat.
2. Add Chicken and cover.
3. Check and stir the Chicken often.
4. When the Chicken is almost done, add Wine, Thyme, and Parsley.
5. Simmer for about 4 minutes.
6. Add Bouillon Cubes ensuring the dissolve completely.
7. Immediately add the Soup and Milk and mix thoroughly.
8. Simmer for about 5 minutes
9. Salt and Pepper to taste

Serve over rice.

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