CHICKEN A LA FRANCAISE

Chicken a la Francaise image

Provided by DiAnne Hahaj

Categories Chicken

Time 1h

Number Of Ingredients 16

Previous Next

1 lb whole chicken breasts, skinned, boned, cut into thin strips. (1 1/2 lbs before boning)
1 1/2 tsp salt
1/4 tsp pepper
2 Tbsp butter or margerine
1 c sliced green onions with tops
1 can(s) sliced mushrooms (8 oz) (drain; reserve liquid
1/2 c white wine, medium
1 c fresh or frozen green peas or pea pods
1 1/2 c chicken broth
3 medium fresh tomatoes, peeled & cut into eighths
2 Tbsp cornstarch
RICE PILAF
1 1/2 c uncooked rice
4 Tbsp butter or margerine
4 c hot chicken broth
NOTE: 1 1/2 c.rice cooked is is approx. 3 c= 1/2 c serving for six

Steps:

1. (While rice of your choice is cooking) Season chicken with salt & pepper; saute chicken strips in butter until browned. Add onions & mushrooms; continue cooking 2 minutes longer. Stir in wine, peas or pea pods and broth. Cover & simmer 20 minutes. Add tomatoes. Disolve cornstarch in mushroom liquid & stir into chicken mixture. Cook, stiring frequently, about 5 minutes longer.
2. RICE PILAF Add rice to melted butter in heavy skillet and heat until GOLDEN brown. Do not over brown. Add chicken broth and heat to boiling. Continue to cook (simmer) in covered skillet about 25 min until broth is absorbed OR turn into a casserole and bake, covered, in moderate oven 375 degree oven for 35-40 min. May add more broth,if necessary.