Chardonnay Chicken and Grapes on Minted Rice |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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A yummy dish from Light Meals in Minutes. Ingredients:
4 boneless skinless chicken breasts |
8 ounces seedless grapes |
1 cup chardonnay wine |
2 tablespoons fresh gingerroot, peeled and minced |
2 garlic cloves, minced |
1 small onion, thinly sliced |
1 1/2 teaspoons ground cumin |
1 teaspoon salt |
1/2 teaspoon ground coriander |
1/2 teaspoon dry mustard |
1/4 teaspoon fresh ground pepper |
2 tablespoons olive oil |
1 cup chicken broth |
1/8 teaspoon pepper |
3/4 cup rice long grain and wild rice blend |
1 1/2 tablespoons fresh mint, finely chopped |
Directions:
1. In medium bowl, combine chicken and grapes.
2. In small bowl, mix wine, ginger, garlic, onion, cumin, salt, coriander, mustard and pepper.
3. Add to chicken mixture; mix well.
4. Marinate 30 minutes.
5. Meanwhile, prepare Minted White and Wild Rice; keep warm.
6. Remove chicken from marinade; reserve marinade and grapes.
7. Cut chicken breasts into 3/4-inch wide strips; pat dry with paper towels.
8. In large nonstick skillet over medium-high heat, heat 1 tablespoon olive oil.
9. Add chicken; cook 5 minutes, or until browned, turning often.
10. Add marinade and grapes to skillet; cook 5 minutes longer, or until chicken is done.
11. Whisk in 1 tablespoon olive oil until sauce thickens slightly.
12. To serve, spoon chicken mixture over rice.
13. Garnish with fresh mint springs.
14. MINTED WHITE AND WILD RICE:.
15. In medium saucepan over high heat, bring broth, pepper and 1 cup water to a boil.
16. Add rice; reduce heat to medium.
17. Cover and cook 25 to 30 minutes, or until water is absorbed and rice is tender.
18. Stir in chopped mint; mix well.
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