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