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| 4 | Chicken breasts (skinless, boneless) |
| 1/4 Teelöffel | black pepper ground |
| | Vegetable cooking spray |
| 1 Dose | Cream of chicken soup (condensed) |
| 1/2 Tasse | white wine dry |
| 2 Esslöffel | dijon mustard |
| 1 Packung | Florentine rice mix (6.2 oz) prepared according to package directions |
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Sprinkle chicken with pepper, set aside. Heat large skillet coated with cooking spray over medium-high heat until hot. Cook chicken in skillet until lightly browned, turning once. Combine soup, wine, and mustard; pour over chicken. Bring to a boil; reduce heat, and simmer 15 minutes. Serve chicken and sauce over hot rice.
Microwave Oven Instructions: Prepare chicken as directed. Combine soup, wine, and mustard in 8x8x2-inch microproof baking dish. Cover with plastic wrap, venting one corner to allow steam to escape. Cook on High 3 minutes or until bubbly. Add chicken; replace plastic wrap and continue to cook on High 5 to 6 minutes. Let stand 10 minutes. Serve chicken and sauce over hot rice.
Reprinted with permission from The Usa Rice Council Electronic format courtesy of Karen Mintzias
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