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Chicken Breast with Wild Rice Nut Stuffing
 
10 Boned Chicken Breasts, pounded thin 1 Cup California Wild Rice, uncooked
3 Cup water 2 Bay Leaves
1 1/2 cups minced onion 1 Cup chopped Chicken liver
2 Tsp. butter 10 1/2 Ounce Oyster Mushrooms, cleaned and coarsely chopped
1/2 Tsp. each: Olive Oil and Butter    

 

 

Marsala Cream Sauce, optional
Bring wild rice, water, bay leaves and 3/4 cup minced onion to a boil. Simmer 40 minutes or until tender. Drain, remove bay leaves; set aside. Sauté chickenlivers and remaining onion in butter 2 minutes. Add mushrooms, walnuts and parsley; sauté briefly. Combine with wild rice mixture, salt and pepper. Divide stuffing equally onto chicken, roll and tie carefully; season with salt and pepper. Fry in oil and butter approximately 8 minutes per side. Serve with Marsala Cream Sauce if desired.

Marsala Cream Sauce
10 juniper berries, crushed
1/2 Cup Marsala wine
1 Cup Cream

Lightly brown juniper berries, add wine and then cream. Reduce liquid slightly (approximately 5 minutes); adjust seasonings.


Gibbs-California Wild Rice P. O. Box 387 Live Oak, CA 95953 (800) 824-4932 (530) 695-1612  Fx (530) 695-1039 info@gwrice.com