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