The Humpherys Family

Rosemary Chicken and Wild Rice

Recipe Added:  2/19/2012
1 cup rice or brown mix
1 Tbsp olive oil
2 garlic cloves, minced
2 large B & S chicken breasts
2 carrots, diced
1 Tbsp dried rosemary
1/3 cup orange marmalade
2 Tbsp Dijon mustard
1/4 tsp ground black pepper
In a medium pot, cook the rice according to pkg directions. If desired, sub the water for chicken broth and 1/2 tsp salt to give the rice a boost in flavor.

While the rice is cooking, heat the oil in a large 12-inch skillet over medium heat. Add the garlic and saute, stirring constantly, until the garlic is golden and fragrant, 1-2 minutes. Add the chicken and carrots and saute, stirring frequently, 3-4 minutes. Stir in the rosemary and cook until the chicken is cooked through, 3-4 minutes longer.

Stir in the marmalade, mustard and pepper. Cook, stirring frequently until heated through, about 3 minutes. Stir in the hot rice. Toss to combine. Serve immediately.
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