This recipe is for 6 chicken breast halves, which will make good planned-overs, but you can scale it back for 2-4 breasts. 6 boneless, skinless chicken breast halves Stuffing: 1 large onion, minced 2 ribs celery, minced 2 medium carrots, minced 3 c. cooked wild rice 10 mushrooms, chopped (optional) 1/4 c. roasted sunflower seeds (optional) 4 Tbsp. butter 1 Tbsp. salt 1 tsp. pepper 1 tsp. thyme 1 tsp. rosemary 1/2 tsp. sage 2 Tbsp. chopped parsley additional salt and pepper Gravy: 1 can Cream of Something soup 1 can milk or water 1/4 c. dry sherry or vermouth Pat the breasts dry with paper towels. Preheat the oven to 350. In a skillet, cook the onions, celery, and carrots in 2 Tbsp. butter until the onions are translucent and begin to brown. If you are using mushrooms, add them and cook them until tender. Add the seasonings and cook 1 minute. Stir in the wild rice and sunflower seeds (if using) until it is well combined with the other ingredients. Check the seasonings and then allow the...
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