Submitted by Cumberland Falls State Park
- 2 Tbsp olive or vegetable oil
- 4-6 medium-size chicken breasts
- 1 (6 oz) box long grain and wild rice (or your choice of rice)
- 1 qt chicken stock
- 2 Tbsp white cooking wine
- 1/2 C butter
- 1/2 C self-rising flour
- 1 Tbsp Dijon or brown mustard
Cook chicken breasts in large skillet over medium heat 5 to 7 minutes per side; set aside. Cook rice according to package directions; drain and set aside.
For veloute mustard sauce: add stock and wine in medium saucepan; bring to boil. In small skillet over medium-high heat, melt butter, then add flour a little at a time, stirring with a wooden spoon to be sure it’s fully incorporated. Stir the butter and flour mixture constantly for 3-5 minutes to make a roux. Gradually add roux to hot stock and wine mixture, stirring well until thickened. Add mustard.
On each plate, add 1/2 cup rice and chicken breast, then cover with approximately 1/4 cup mustard sauce.