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1 tsp. salt, divided
3/4 tsp. black pepper, divided
1/4 cup all-purpose flour
6 large chicken breast halves
1/2 cup vegetable oil
1 can (10.5 oz.) beef consomme
1 jar (12 oz.) apricot or peach preserves
1/3 cup Dijon mustard
4 Tbsp. firmly packed brown sugar
2 Tbsp. honey
1-1/2 cups uncooked Riceland Extra Long Grain Rice
1 can (29 oz.) sliced peaches, drained
1 can (17 oz.) apricot halves, drained
Prepare rice according to package directions. Combine 1/2 tsp. salt, 1/2 tsp. pepper and flour. Dredge chicken breasts with flour mixture; brown on both sides in oil in Dutch oven. Add beef consomme; cover and cook 15-20 minutes. To make glaze, combine preserves, mustard, sugar, 1/2 tsp. salt, 1/4 tsp. pepper and honey in saucepan; heat. Drain chicken; place on cookie sheet or broiler pan. Brush with glaze; broil until well browned. Turn on other side and brush with glaze; broil. Spoon rice onto hot plate. Arrange chicken on top. Garnish with part of peaches and apricots. Warm remaining glaze. Spoon over chicken. Serve with remaining fruit as side dish. (From our "Make it Right with Riceland Rice" cookbook)
Serves 6
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