Ingredients
- 1/2 cup Wild rice
- 1 lb Chicken breast boneless skinless
- 2 tbsp Butter
- 1 tbsp Extra-virgin olive oil
- 1/4 cup Onion chopped
- 1/2 cup Celery chopped
- 2 cloves Garlic chopped
- 2 tsp All-purpose flour
- 2 cups Chicken broth
- 2 sprigs Fresh thyme plus some for garnish
- 1 sprigs Fresh rosemary
- 1/2 cup Milk
Biscuits
- 2 cups All-purpose flour
- 1 tbsp Baking powder
- 3/4 tsp Salt
- 2 tbsp Fresh parsley chopped
- 1 1/2 cups Milk
Instructions
- Preheat the oven to 375°F.
- Cook the wild rice according to the directions on the package. Once cooked drain well and set aside.
- Season the chicken on both sides with salt and pepper.
- Heat the butter and oil in a non-stick pan over medium heat. Once hot, sear the chicken until golden brown on both sides, then remove from the pan and set aside.
- Add the onion, celery, and garlic to the pan. Sauté until the vegetables start to soften (about 4-6 minutes). Stir in the flour and cook for about 2 minutes.
- Stir in the broth, thyme, rosemary, and chicken. Cover with a lid and bring to a low simmer until the chicken reaches an internal temperature of 160°F using a thermometer.
- In the meantime, mix together the ingredients for the biscuits in a bowl. Scoop the batter evenly onto a parchment paper-lined baking sheet. Bake in the oven for 12-15 minutes or until a toothpick inserted into the center comes out clean.
- Stir in the milk and return to a simmer for 3-5 minutes until the sauce is thick and creamy.
- Stir the rice into the sauce and serve with biscuits. Remove the thyme and rosemary stems before serving. Garnish with thyme.
Nutrition
Calories: 532kcal | Carbohydrates: 56g | Protein: 34g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 112mg | Sodium: 1469mg | Potassium: 759mg | Fiber: 2g | Sugar: 5g | Vitamin A: 754IU | Vitamin C: 13mg | Calcium: 313mg | Iron: 4mg
Chicken & Biscuits
Ingredients
- 1/2 cup Wild rice
- 1 lb Chicken breast boneless skinless
- 2 tbsp Butter
- 1 tbsp Extra-virgin olive oil
- 1/4 cup Onion chopped
- 1/2 cup Celery chopped
- 2 cloves Garlic chopped
- 2 tsp All-purpose flour
- 2 cups Chicken broth
- 2 sprigs Fresh thyme plus some for garnish
- 1 sprigs Fresh rosemary
- 1/2 cup Milk
Biscuits
- 2 cups All-purpose flour
- 1 tbsp Baking powder
- 3/4 tsp Salt
- 2 tbsp Fresh parsley chopped
- 1 1/2 cups Milk
Instructions
- Preheat the oven to 375°F.
- Cook the wild rice according to the directions on the package. Once cooked drain well and set aside.
- Season the chicken on both sides with salt and pepper.
- Heat the butter and oil in a non-stick pan over medium heat. Once hot, sear the chicken until golden brown on both sides, then remove from the pan and set aside.
- Add the onion, celery, and garlic to the pan. Sauté until the vegetables start to soften (about 4-6 minutes). Stir in the flour and cook for about 2 minutes.
- Stir in the broth, thyme, rosemary, and chicken. Cover with a lid and bring to a low simmer until the chicken reaches an internal temperature of 160°F using a thermometer.
- In the meantime, mix together the ingredients for the biscuits in a bowl. Scoop the batter evenly onto a parchment paper-lined baking sheet. Bake in the oven for 12-15 minutes or until a toothpick inserted into the center comes out clean.
- Stir in the milk and return to a simmer for 3-5 minutes until the sauce is thick and creamy.
- Stir the rice into the sauce and serve with biscuits. Remove the thyme and rosemary stems before serving. Garnish with thyme.
Nutrition
Calories: 532kcalCarbohydrates: 56gProtein: 34gFat: 18gSaturated Fat: 10gCholesterol: 112mgSodium: 1469mgPotassium: 759mgFiber: 2gSugar: 5gVitamin A: 754IUVitamin C: 13mgCalcium: 313mgIron: 4mg
Tried this recipe?Let us know how it was!