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Chicken Festival




Source of Recipe


Shirley Kacmarik


List of Ingredients




6 bone-in chicken breast halves
1 1/2 cup long grain white rice
1/2 stick butter or margarine
1 envelope Lipton's dry onion soup mix
3/4 tsp. salt
2 1/2 cups salt-free canned chicken broth
2/3 cup green bell pepper, diced
1 tsp. dried tarragon
1 cup cold water



Recipe



Melt butter or margarine in a saute pan. Rub chicken pieces with the tarragon and salt, then saute for 2 minutes on both sides. Heat 1/2 cup of the chicken broth until simmering and stir in the soup mix. Remove from heat and add remaining broth and cold water. Cool 10 minutes. Spread rice in the bottom of a 13" x 9" baking pan. Sprinkle green pepper on top of rice. Place chicken on top. Stir saute pan drippings into broth mixture and pour over top. Cover with foil. Bake at 350 deg. for 35 min. Remove foil and cook an additional 10 min until chicken is browned.
Yield: 6 Servings

This is good with warm corn bread or corn muffins.