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Baked Chicken and Wild Rice With Onion and Tarragon Recipe

Baked Chicken and Wild Rice With Onion and Tarragon Recipe

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Baked Chicken and Wild Rice With Onion and Tarragon

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Ingredients:

Serving

6 chicken breast halves
1 1/2 cups chopped celery
1 1/2 cups whole white pearl onions
1 tsp fresh tarragon
3 cups unsalted chicken stock
1 1/2 cups dry white wine
1 (7 oz) package long grain and wild rice blend, and seasoning packet

Directions:

Preheat the oven to 300 degrees.
Remove skin and bones from chicken breasts and cut into 1/2- to 1-inch pieces.
Combine the chicken, celery, pearl onions and tarragon plus 1 cup of the unsalted chicken broth in a nonstick frying pan.
Cook on medium heat until the chicken and vegetables are tender, about 10 minutes.
Set aside to cool.
In a bowl, combine the wine, remaining 2 cups chicken broth, rice and seasoning packet.
Let soak for 30 minutes.
In a baking dish, add the cooked chicken and the wine mixture.
Cover and bake for 60 minutes.
Serve immediately.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	168.64 Kcal (706 kJ)
Calories from fat	33.74 Kcal
		% Daily Value*
Total Fat	3.75g	6%
Cholesterol	9.75mg	3%
Sodium	277.13mg	12%
Potassium	337.42mg	7%
Total Carbs	16.86g	6%
Sugars	5.14g	21%
Dietary Fiber	1.65g	7%
Protein	6.9g	14%
Vitamin C	3.8mg	6%
Iron	0.2mg	1%
Calcium	33.3mg	3%

Amount Per 100 g
Calories	63.92 Kcal (268 kJ)
Calories from fat	12.79 Kcal
		% Daily Value*
Total Fat	1.42g	6%
Cholesterol	3.7mg	3%
Sodium	105.04mg	12%
Potassium	127.9mg	7%
Total Carbs	6.39g	6%
Sugars	1.95g	21%
Dietary Fiber	0.63g	7%
Protein	2.62g	14%
Vitamin C	1.4mg	6%
Iron	0.1mg	1%
Calcium	12.6mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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