---------- Recipe via Meal-Master (tm) v8.02
  
       Title: French Chicken
  Categories: Poultry, Main dish, Time-saver
       Yield: 4 servings
  
       4    Chicken breasts
            -- (skinless, boneless)
     1/4 ts Ground black pepper
            Vegetable cooking spray
       1 cn Cream of chicken soup
            -- (condensed)
     1/2 c  Dry white wine
       2 tb Dijon mustard
       1 pk Florentine rice mix (6.2 oz)
            -- prepared according to
            -- package directions
  
   Sprinkle chicken with pepper, set aside.  Heat large skillet coated with
   cooking spray over medium-high heat until hot. Cook chicken in skillet
   until lightly browned, turning once.  Combine soup, wine, and mustard;
   pour over chicken.  Bring to a boil; reduce heat, and simmer 15 minutes.
   Serve chicken and sauce over hot rice.
   
   Microwave Oven Instructions: Prepare chicken as directed.  Combine soup,
   wine, and mustard in 8x8x2-inch microproof baking dish.  Cover with
   plastic wrap, venting one corner to allow steam to escape.  Cook on HIGH 3
   minutes or until bubbly.  Add chicken; replace plastic wrap and continue
   to cook on HIGH 5 to 6 minutes.  Let stand 10 minutes.  Serve chicken and
   sauce over hot rice.
   
   Source: Rice the Timely Ingredient
   Reprinted with permission from The USA Rice Council
   Electronic format courtesy of Karen Mintzias
  
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