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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook onion and celery in 1 tbl. | 2. of butter in a medium saucepan until tender. | 3. Add water,rice mix and mushrooms;bring to a boil and cover and simmer. | 4. Pound chicken breasts to 1/2 inch thickness. | 5. Combine flour,sage and thyme. | 6. Coat the breasts with the flour mixture,and reserve remaining flour. | 7. Melt the remaining butter in a large skillet. | 8. Saute the breasts till cooked through and golden on each side. | 9. Remove from the pan and keep warm. | 10. Add chicken broth and reserved flour mixture to the skillet,stirring to loosen browned bits. | 11. Heat until the sauce bubbles,and stir constantly until the mixture thickens,about 5 minutes. | 12. Arrange the rice and chicken on your plate,and pour some sauce over your chicken. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	1/2	cup		32.0	7.472	0.88	0.08
celery	1/2	cup		8.08	1.4999	0.3484	0.0859
butter	4	tablespoons	divided	342.0	15.714	10.686	28.8
water	2 1/3	cups		0.0	0.0	0.0	0.0
grain wild rice	1	package	blend	-	-	-	-
mushroom	1	can	sliced	-	-	-	-
chicken breast half	6	boneless	skinless boneless	-	-	-	-
flour	1/4	cup		144.57	31.6514	2.3502	0.5609
sage	1	teaspoon		-	-	-	-
leaf thyme	1/2	teaspoon		-	-	-	-
chicken broth	1	cup		78.12	1.89	11.1384	2.6208

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.