Chicken With Wild Rice and Cherries
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5 from 1 vote

Chicken With Wild Rice and Cherries

Chicken With Wild Rice and Cherries This combination of stuffing is made of wild rice and cherries. The chicken breasts are moist and tender.
Prep Time30 mins
Cook Time1 hr 30 mins
Total Time2 hrs
Course: Dinner
Cuisine: American
Keyword: chicken, rice
Method: Bake
Servings: 4
Calories: 270kcal
Author: Marilyn Lesniak

Ingredients

Chicken:

  • 8 boneless skinless chicken breasts

Stuffing:

  • 1/4 cup butter divided
  • 1 tablespoon chopped fresh thyme
  • 1 teaspoon kosher salt divided
  • 3 cups water
  • 2 cups fat-free lower-sodium chicken broth
  • 1 cup uncooked wild rice
  • 2 cups uncooked long-grain brown rice
  • 1/3 cup finely chopped celery
  • 1/2 cup chopped dried sweet cherries
  • 2 green onions thinly sliced

Chicken Gravy:

  • 1/4 cup drippings from chicken add water to make up difference
  • 2 1/2 tablespoons all-purpose flour
  • 2 cups cold chicken stock or more if needed
  • salt and ground black pepper to taste

Instructions

Chicken:

  • Rinse thouroughly and place in single layer into a 13x9 inch glass or ceramic baking dish. Set aside.

Stuffing:

  • Heat 2 tablespoons butter in a large saucepan over medium heat; swirl to coat.
  • Add thyme, and 1/2 teaspoon salt; sauté 8 minutes, stirring occasionally. Add 3 cups water, chicken broth, and wild rice; cover.
  • Increase heat to high; bring to a boil. Reduce heat, and simmer 30 minutes.
  • Stir in brown rice; cover and simmer 30 minutes. Remove from heat.
  • Preheat oven to 400°.
  • Heat remaining 2 tablespoons butter over high heat in a large skillet; swirl to coat. Add celery and remaining 1/2 teaspoon salt; saute 1 minute. Reduce heat to medium; cook 4 minutes, stirring occasionally.
  • Remove from heat.
  • Combine rice mixture, celery mixture, cherries, and onions in a large bowl. Spoon stuffing into chicken breast and fold each breast. Cover with foil. Bake at 400° for 30 minutes.
  • While baking prepare gravy.

Chicken Gravy:

  • Pour fat from drippings into a bowl and reserve. Whisk flour into remaining drippings left in pan; mixture will seem dry. Add 2 tablespoons reserved fat, or as needed, to the drippings mixture to combine with flour.
  • Place pan of drippings mixture over low heat and toast flour until light brown and mixture gives off a nutty fragrance, about 5 minutes.
  • Drizzle about 1/3 cup cold chicken stock at a time into pan drippings, whisking each addition of stock into mixture until thoroughly combined. Continue whisking, scraping any browned pan drippings from the bottom of the pan into gravy; bring to a simmer. Continue to cook, whisking constantly, until gravy is thick and flour has combined with the liquid, 8 to 10 minutes.
  • Adjust thickness of gravy; if too thick, whisk in a little more stock. If gravy is too thin, continue to simmer, whisking constantly, until reduced and thickened, about 10 more minutes. For the smoothest texture, strain gravy before serving.
  • Spoon gravy over top of chicken. Serve with mashed potatoes and veggie of choice.

Notes

©MARILYN'S TREATS. All images are copyright protected. 

Nutrition

Serving: 1g | Calories: 270kcal | Carbohydrates: 17g | Protein: 8g | Fat: 18g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 75mg | Potassium: 0mg | Fiber: 2g | Sugar: 4g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg