1. Preheat the oven to 300 degrees. 2. Remove skin and bones from chicken breasts and cut into 1/2- to 1-inch pieces. 3. Combine the chicken, celery, pearl onions and tarragon plus 1 cup of the unsalted chicken broth in a nonstick frying pan. 4. Cook on medium heat until the chicken and vegetables are tender, about 10 minutes. 5. Set aside to cool. 6. In a bowl, combine the wine, remaining 2 cups chicken broth, rice and seasoning packet. 7. Let soak for 30 minutes. 8. In a baking dish, add the cooked chicken and the wine mixture. 9. Cover and bake for 60 minutes. 10. Serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
