Ingredients
- 1 1/4 tsp. kosher salt - divided
- 1 6 oz container uncooked wild rice
- 3 Tbsp. butter
- 1/3 c. flour
- 1 cup milk
- 2 1/2 c. chicken broth
- 1 1/2 tsp. dry mustard
- 3/4 tsp. freshly ground black pepper - divided
- 1/2 c. finely chopped country ham or bacon
- 2 Tbsp. olive oil - divided
- 1 large carrot - finely chopped
- 8 oz. fresh mushrooms - chopped
- 3 garlic cloves - finely chopped
- 2 Tbsp. dry sherry or white eine
- 4 skinned & deboned chicken breasts (about 1 1/4 lb.)
- Garnishes - fresh flat leaf parsley & sliced almonds
Preparation
Step 1
Preheat oven to 375.
Bring 1/2 tsp. kosher salt and 1 quart water to a boil in a 3 quart saucepan over high heat. Stir in rice and return to a boil. Reduce heat to medium; cover and cook 30 minutes.
Meanwhile, melt butter in a heavy saucepan over low heat; whisk in flour until smooth. Cook, whisking constantly for 1 minute. Gradually whisk in milk, 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.
Cook ham/bacon in 1 Tbsp. hot oil in a 12 inch cast iron skillet (or oven-proof pan) over medium-high heat, stirring occasionally 6 minutes of until beginning to brown. Stir in onion, carrot and mushrooms. Cook, stirring occasionally, about 6 minutes or until onions are tender. Stir in garlic, and cook 1 minute. Add sherry or white wine and cook, stirring constantly, 1 minute or until sherry is evaporated. Remove mixture from skillet.
Sprinkle chicken with remaining 1/2 tsp salt and pepper. Add remaining 1 Tbsp. oil to skillet. Cook chicken in hot oil over medium-high heat 4 minutes on each side or until brown. Remove skillet from heat. Transfer chicken to a plate.
Drain rice. Stir together rice, ham/bacon mixture, and sauce in skillet. Place chicken on top of rice mixture.
Bake at 375 for 30 minutes or until mixture is bubbly and chicken is done. Let stand 10 minutes before serving.