Chicken Breasts with Wild Rice Sauce

Soup makes it easy.
Servings 4 people
Prep Time


  • 3 package frozen Byerly's Wild Rice Soup with Ham 10 ounce
  • 1/3 cup Butter or Margarine
  • 1/3 cup Flour
  • 1/2 teaspoon Salt
  • 1/2 teaspoon paprika
  • 1/4 teaspoon pepper
  • 4 boneless skinless chicken breast halves
  • 1 carton fresh mushrooms sliced, 8 ounce
  • 1/4 cup brandy
  • cooked brown and wild rice


  1. Prepare soup according to package directions.
  2. Combine flour and seasonings. Coat chicken in flour mixture. Melt magarine in a heavy 12 inch skillet. Saute chicken over medium heat until golden brown on both sides (about 5 minutes). Stir in mushrooms, saute until browned (about 4 minutes). Remove any visible fat in bottom of skillet. Sprinkle brandy over the cooked chicken. Stir in warm soup. Reduce heat to low. Simmer, uncovered until chicken is cooked through (about 10 minutes), stirring occasionally to prevent chicken from sticking to skillet. Remove chicken to a heated platter. Serve with a blend of brown and wild rice. Serve sauce in gravy boat.