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"Baked Chicken and Rice with Onion and Tarragon."

Dietitian's tip: This chicken dish is moist and flavorful thanks to slow cooking in a covered container.
The delicate sage and licorice flavor of the tarragon complements the chicken perfectly.

SERVES 6

Ingredients

• 6 chicken breast halves
• 1 1/2 cups chopped celery
• 1 1/2 cups whole pearl onions
• 1 teaspoon fresh tarragon
• 3 cups dry white wine
• 1 package long grain and wild rice mix and seasoning packet

Directions

Preheat the oven to 300F.

1. Remove skin and bones from chicken breast and cut into 1/2-to 1- inch pieces. Combine the chicken, celery, pearl onions and tarragon plus 1cup of
   the unsalted chicken broth in a nonstick frying pan. Cook on medium heat until the chicken and vegetables are tender, about 10 minutes. Set aside to cool.

In a bowl, combine the wine, remaining 2 cups chicken broth, rice and seasoning packet. Let soak for 30 minutes.

In a baking dish, add the cooked chicken and the wine mixutre. Cover and bake for 60 minutes. Serve immediately.