Serves: 6
Total Calories: 236

4 chicken breasts skinned, boned and each cut in four pieces
1/4 cup butter or margarine
2 green bell peppers medium, cut in 1-inch pieces
1 onion medium, coarsely chopped
1 teaspoon garlic minced
1/4 pound mushrooms small
1 1/2 cups instant rice raw
1 cup chicken broth
3/4 cup white wine
1/3 cup parsley chopped fresh
1 1/2 teaspoons sage dried, crushed
1 teaspoon salt
1 teaspoon Worcestershire sauce
1/2 teaspoon black pepper

At least 1 1/4 hours or up to 24 hours before serving:

Grease a 1 1/2 -quart baking dish. In a 10-inch skillet over medium heat, sauté chicken pieces in butter or margarine for 8 to 10 minutes or until browned. Remove chicken with a slotted spoon set aside.

In same skillet over medium heat, sauté green peppers, onion and garlic in drippings for 8 minutes or until onion is almost tender. Add mushrooms and sauté 2 minutes longer.

Add rice, chicken broth, wine, parsley, sage, salt, Worcestershire sauce and pepper. Stirring, bring to a full boil cover. Remove from heat and let stand for 5 to 8 minutes or until rice is tender and most of the liquid is absorbed. Transfer to baking dish. If making ahead, cover and refrigerate up to 24 hours.

Bake, covered, in a preheated 300° oven for 25 to 30 minutes or until very hot.

Nutritional Facts:

Serves: 6
Total Calories: 236
Calories from Fat: 82

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