Baked Chicken and Wild Rice with Onion and Tarragon Makes 6 servings Ingredients 1 lb. boneless, skinless chicken breast halves 1 1/2 cups chopped celery 1 1/2 cups whole pearl onions 1 tsp fresh tarragon 2 cups unsalted chicken broth 1 1/2 cups dry white wine ¾ cup uncooked long grain rice ¾ cup uncooked wild rice Directions Preheat the oven to 300° F. Cut chicken breasts into 1/2- to 1-inch pieces. Combine the chicken, celery, pearl onions and tarragon plus 1 cup of the unsalted chicken broth in a nonstick frying pan. Cook on medium heat until the chicken and vegetables are tender, about 10 minutes. Set aside to cool. In a baking dish, combine the wine, remaining 1 cup chicken broth and rice. Let soak for 30 minutes. Add the cooked chicken and vegetables to the baking dish. Cover and bake for 60 minutes. Check periodically and add more broth if the rice is too dry. Serve immediately. Per serving: 330 calories, 3 g total fat, 1 g saturated fat, 180 mg sodium, 21 g protein, 37 g carbohydrates and 73 mg cholesterol
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