Categories: Main Dish
Ingredients
- 2 medium onions, chopped
- 2 T butter
- 2 C uncooked long grain rice
- 4 C chicken broth
- 8 boneless skinless chicken breasts
- 4 thin slices of deli-ham
- 8 fresh sage leaves
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 T olive oil
- 1/2 C white wine
- 1/4 C sour cream
- 1/2 tsp sugar
- 1 tsp minced fresh sage
Directions
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In a large saucepan, saute onions in butter until tender. Add rice and stir to coat. Stir in broth and bring to a boil. Reduce heat; cover and simmer for 15-20 minutes oruntil tender. Fluff with a fork. Meanwhile, cut a slit lengthwise through the thickest park of each chicken breast; fill with ham and two sage leaves. Sprinkle with salt and pepper. In a large skillet over medium heat. brown chicken in oil for 1-2 minutes on each side. Reduce heat to low; cover and cook for 8-10 minutes or until juices run clear. Remove and keep warm. Add wine to the pan. Bring to a boil; reduce heat; simmer, uncovered for 2-3 minutes or until slightly reduced. Stir in the sour cream, sugar andminced sage; heat through (do not boil) Serve with chicken and rice.