1 cup River® Whole Grain Brown Rice
3 tablespoons corn oil tub margarine
2 medium-size onions, thinly sliced
2 whole (or 4 halves) chicken breasts, skinned, boned and cut into 1/2″ strips
2 tablespoons all-purpose flour
1/4 teaspoon crushed tarragon
1/4 teaspoon fresh basil, crushed
1/4 teaspoon crushed thyme
1/4 teaspoon salt
1/4 teaspoon crushed rosemary
2 cups low-sodium chicken broth
3 tablespoons tomato paste
Prepare rice according to package directions.
About 15 minutes before rice is done, melt margarine in 12-inch skillet over moderate heat. Sauté onion for 5 minutes or until clear. Move onion to one side of skillet; add chicken and sauté for 5 to 8 minutes or until chicken is no longer pink. Stir in flour, tarragon, basil, thyme, salt, and rosemary. Add chicken broth and tomato paste stirring constantly for 3 minutes or until sauce has thickened. Pour mixture over brown rice and serve.
Cooking with Basil