Chicken with Mushrooms and White Wine Sauce over Rice Pilaf with Bacon Wrapped Asparagus
The Gourmet Farm Girl
My husband makes the best rice pilaf I have ever had. It was his mother’s recipe. I remember when I first met Brian and he made me dinner. He made a grilled chicken salad with rice pilaf. I was very impressed! Now when we have rice I always use his recipe, and sometimes I even have him make it.
 
Rice Pilaf recipe:
1 ½ Tablespoons Butter
1/8 cup of tiny egg noodles
1 14 oz can of Chicken Broth
1 cup long grain rice
Heat the chicken broth in a small pan till hot
At the same time place the butter in a 2 qt. pan
On medium heat add the tiny eggs noodles to the butter and brown, stir continually
(Be careful not to get them to hot and burn)
As soon as the noodles are brown pour the hot broth in the pot along with the rice. Give it a quick stir and cover, reduce heat to simmer for 25-30 minutes
Serves 6-8 people

 

Chicken with White Wine Sauce
4 boneless skinless chicken breasts
2 T. Extra Virgin Olive Oil or 2 T of my Infused Italian style Oil (recipe posted earlier)
2 garlic cloves minced
2 T butter
1 1/2 cups chicken broth
2 cups fresh sliced mushrooms, portabellas or whites
¼ cup white wine, chardonnay or Sauvignon Blanc
Salt and pepper to taste

2-3 T chopped fresh parsley or 1-2 T dried parsley for garnish

Pound out the chicken breast to tenderize
Salt and Pepper them and place in a skillet with the oil and brown on both sides for 3-4 minutes or until done
Remove from pan and wrap in foil
Deglaze the pan with the chicken broth, scraping all the pieces off the bottom of the pan
 
Add immediately the garlic, butter, mushrooms, and white wine
Let simmer till the liquid is reduced
 
15-20 minutes
While the white wine sauce is reducing;

 

Wrap 6-7 pieces of tender asparagus with smoked bacon, or prosciutto
Salt and pepper and place on a baking sheet
Broil the asparagus wraps in the oven
About 3-5 minutes
Just until tender and the bacon is done.
Serve with pilaf on bottom of plate. Place chicken breast on top and pour the mushroom and white wine sauce over the top, garnish with parsley.
 
Serve with asparagus wraps
Makes 4 good size servings
 
Don’t forget to serve the remaining bottle of white wine!
ENJOY!