Ingredients
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1 (6 ounce) box long grain and wild rice blend
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1 (14 ounce) can chicken broth
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2 tablespoons cornstarch
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pepper, to taste
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3 tablespoons butter
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1/4 cup onion
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3 tablespoons flour
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1 cup milk
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1/2 cup celery, chopped
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1/2 teaspoon rosemary
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1/2 teaspoon sage
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1/2 cup carrot, chopped
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1/2 cup mushroom, sliced
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4 chicken tenderloins
Instructions
- Prepare rice according to package directions. The box I use usually runs about 25 minutes, so I usually give it a 10 minute head start and then start working on the rest.
- In another pan, bring the chicken broth to a boil.
- Cut the chicken into pieces and coat with the corn starch and pepper. Put chicken into the boiling broth and reduce heat to medium.
- Add carrots, celery, and mushrooms to the broth mixture and let cook until tender.
- Meanwhile, in a small pan, melt butter over medium heat.
- Add onions and saute until soft.
- Stir in flour, coating onions and absorbing the butter.
- Stir milk into flour mixture, and let simmer, stirring occasionally, until thickened.
- When rice is done, add to the broth mixture and stir in rosemary and sage.
- Stir the flour mixture into the broth mixture and heat through, stirring until thickened throughout.
- Enjoy!