CHICKEN WITH SWEET POTATO PILAF
Yield: 4 servings
1/4 c Wild rice 3/4 c Water
1/4 c Wheat berries 2 tb Red wine vinegar
2/3 c Coarsely shredded sweet 1 tb Sodium-reduced soy sauce
-potato 1 ts Instant chicken bouillon
2 Whole medium chicken -granules
-breasts(1 1/2 lbs. 1/4 ts Whole black pepper,crushed
-total),skinned,boned 1 tb Cornstarch
And halved lengthwise 1 tb Cold water
Add wild rice and wheat berries to 1 cup boiling water. Simmer, covered, 50
to 60 minutes or until liquid is absorbed, adding sweet potato during the
last 10 minutes of cooking; stir once.
Meanwhile, rinse chicken and pat dry; set aside. In an 8" skillet, combine
3/4 cup water, vinegar, soy sauce, bouillon granules and pepper. Bring to
boiling. Add chicken. Reduce heat; cover and simmer 15 minutes. Turn
chicken; simmer, covered, 5 minutes more or until tender. Transfer chicken
and pilaf to plates. Cover and keep warm. Reserve cooking liquid in
For sauce, stir cornstarch into 1 Tbs water. Stir into cooking liquid. Cook
and stir over medium heat until thickened and bubbly; cook and stir 2
minutes more. Serve with chicken and sauce.
Makes 4 servings.
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