Categories: Meals

Ingredients

• 1 1/4 tsp kosher salt, divided
• 6 oz. container uncooked wild rice
• 3 tbsp butter
• 1/3 cup all-purpose flour
• 1 cup milk
• 2 1/2 cups chicken broth
• 1 1/2 tsp dry mustard
• 3/4 tsp black pepper, divided
• 1/2 cup finely chopped bacon
• 2 tbsp olive oil, divided
• 1 cup chopped yellow onion
• 1 large carrot, finely chopped
• 8 oz. assorted fresh mushrooms, chopped
• 3 garlic cloves, finely chopped
• 2 tbsp dry sherry or white wine
• 4 bone-in chicken breasts
• Garnishes: parsley, sliced almonds

Directions

1. Bring 1/2 tsp kosher salt and 1 qt. water to a boil in a 3-qt saucepan over high. Stir in rice, and return to a boil. Reduce heat to medium; cover and cook 30 minutes.

2. Meanwhile, melt 3 tbsp butter in a heavy saucepan over low; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in 1 cup milk, 2 1/2 cups chicken broth and dry mustard. Increase heat to medium, and cook, whisking constantly, 3-4 minutes or until mixture is thickened and bubbly. Stir in 1/4 tsp each kosher salt and black pepper.

3. Cook bacon in 1 tbsp hot oil in a cast-iron skillet over medium-high, stirring occasionally, 6 minutes or until beginning to brown. Stir in onions and next 2 ingredients. Cook, stirring occasionally, about 6 minutes or until onions are tender. Stir in garlic and cook 1 minute. Add 2 tbsp sherry and cook, stirring constantly, 1 minute or until sherry is evaporated. Remove mixture from skillet.

4. Preheat oven to 375. Sprinkle chicken with remaining 1/2 tsp each salt and pepper. Add remaining 1 tbsp oil to skillet. Cook chicken in hot oil over medium-high 4 minutes on each side or until brown. Remove skillet from heat; transfer chicken to a plate.

5. Drain rice. Stir together rice, bacon mixture, and sauce in skillet. Place chicken on top of rice mixture.

6. Bake at 375 for 30 minutes or until mixture is bubbly and chicken is done. Let stand 10 minutes before serving.

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