Chicken And Wild Rice Francais

• 1/2 lb. mushrooms, sliced 1/4-inch thick
• 3 Tbsp. butter or margarine
• 2 c. water
• 1 (6 oz.) pkg. long grain and wild rice
• 6 chicken breast halves, boned and skinned
• salt and pepper
• 2 cloves garlic, minced
• 1 c. heavy cream
• 2 Tbsp. parsley, chopped
• 1 Tbsp. Dijon mustard
• 1 c. romaine lettuce, coarsely shredded

1. Cook mushrooms in 1 tablespoon butter or margarine in medium saucepan until tender.
2. Add water and contents of rice and seasoning packets.
3. Bring to a boil.
4. Cover tightly and simmer until all liquid is absorbed, about 25 minutes.
5. While rice cooks, season chicken with salt and pepper.
6. Melt remaining 2 tablespoons butter or margarine in large skillet.
7. Add chicken and cook over medium heat until firm and cooked through, 5 to 7 minutes on each side.
8. Remove chicken and keep warm.
9. Lightly saute garlic in drippings.
10. Add cream, parsley and mustard.
11. Cook, stirring constantly, until thickened, 3 to 5 minutes.
12. Stir romaine into rice.
13. Arrange rice and chicken on serving platter.
14. Spoon sauce over chicken. Makes about 4 generous servings.

mushrooms, butter, water, long grain, chicken, salt, garlic, heavy cream, parsley, mustard, romaine lettuce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=901093 (may not work)