Recipe - Chicken And Rice Au Vin

4 Chicken breast halves
Salt
Freshly ground pepper
2 tablespoon Butter
One half cup Chopped onion
1 teaspoon Chopped garlic
One half pound Fresh mushrooms; cut or sliced up or
1 cn (8oz) mushrooms; cut or sliced up and
drained
1 Bay leaf
One half cup Dry white wine
One half teaspoon Dried thyme leaves
1 cup Uncle Ben's converted rice;
uncooked
1 cup Chicken broth

Season chicken with salt and pepper. Melt butter in a skillet and add
chicken, flesh side down. Cook about 5 minutes and turn. Add onion, garlic,
mushrooms and bay leaf. Cook 5 minutes more. Add remaining ingredients,
being careful not to put rice on top of chicken. Cover and cook until
liquid is absorbed and rice is tender, about 15 minutes. Yield: 4 servings.

SUZANNE HAMILTON (MRS. DON F.)

From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.