 |
Prep Time: 7 Minutes Cook Time: 14 Minutes |
Ready In: 21 Minutes Servings: 4 |
|
Ingredients:
2 teaspoons olive oil |
cooking spray |
1 1/2 pounds skinless, boneless chicken breasts, cut into 1-inch pieces |
1/4 teaspoon salt |
1/4 teaspoon ground black pepper |
3/4 cup dry white wine or fat-free, less sodium chicken broth |
1 tablespoon chopped fresh thyme |
1 bay leaf |
1/2 cup reduced-fat sour cream (such as breakstone's) |
3 tablespoons dijon mustard |
1 (2.75-ounce) package uncooked quick-cooking wild rice |
Directions:
1. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken, salt, and pepper; sauté 6 minutes or until chicken is browned. Add wine, thyme, and bay leaf; bring to a boil, and cook 3 minutes, stirring occasionally. Reduce heat to low. Stir in sour cream and mustard; cook 2 minutes or until sauce begins to thicken, stirring constantly. Discard bay leaf.
2. Meanwhile, cook rice according to package directions, omitting salt and fat. Serve chicken mixture over rice.
|
|