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Ingredients
- 1 tbsp. butter
- 1 med. onion, minced
- 1 clove garlic, minced fine
- 2 chicken breasts with skin
- 1 can tomato soup
- 1 + c. dry red wine
- 1 + c. uncooked rice
- 1/2 c. flour
- Salt to taste
- Pepper to taste
- Water
Directions
- Heat butter in large frying pan or possibly skillet. Saute/fry onion and garlic till transparent. Roll chicken in mix of flour, salt and pepper. Add in chicken to pan and brown on each side (about 5 min per side). Pour wine over chicken. Cook for about 5 min, covered. Remove chicken from pan and set aside. Add in rice to pan with salt to taste. Stir to combine. Cook till rice is done, adding water if necessary. Add in tomato soup and stir. Place chicken on top of rice and cover pan. Continue to cook till chicken is done, about 45 min. Stir occasionally to prevent rice from sticking to bottom of pan. It may be necessary to add in more water.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 197g | |
| Recipe makes 4 servings | |
| Calories 259 | |
| Calories from Fat 89 | 34% |
| Total Fat 9.93g | 12% |
| Saturated Fat 3.83g | 15% |
| Trans Fat 0.08g | |
| Cholesterol 52mg | 17% |
| Sodium 486mg | 20% |
| Potassium 384mg | 11% |
| Total Carbs 24.68g | 7% |
| Dietary Fiber 1.8g | 6% |
| Sugars 7.28g | 5% |
| Protein 17.7g | 28% |
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