Dietician's Tip: If you don't have white wine, you can increase the amount of broth or substitute water. Nutrient values will not change significantly.
- 1 pound boneless, skinless chicken breast halves
- 1 1/2 cups chopped celery
- 1 1/2 cups whole pearl onions
- 1 teaspoon fresh tarragon
- 2 cups unsalted chicken broth
- 3/4 cup uncooked long-grain white rice
- 3/4 cup uncooked wild rice
- 1 1/2 cups dry white wine
Heat the oven to 300 F.
Cut chicken breasts into 1-inch pieces. In a nonstick frying pan, combine the chicken, celery, onions and tarragon with 1 cup of the unsalted chicken broth. Cook on medium heat until the chicken and vegetables are tender, about 10 minutes. Set aside to cool.
In a baking dish, stir together the rice, wine and remaining 1 cup chicken broth. Let soak for 30 minutes.
Add the chicken and vegetables to the baking dish. Cover and bake for 60 minutes. Check periodically and add more broth if the rice is too dry. Serve immediately.
Nutritional analysis per serving
Serving size: About 1 1/2 cups
- Calories 313
- Cholesterol 55 mg
- Monounsaturated fat 1 g
- Saturated fat 1 g
- Sodium 104 mg
- Total carbohydrate 38 g
- Dietary fiber 2.5 g
- Protein 23 g
- Serving size About 1 1/2 cups
- Total fat 3 g