Ingredients

• 3/4 cup brown rice
• 1/4 cup wild rice
• 1 lb chicken breast
• 8 ounces mushrooms
• 1 teaspoon oil
• 1 tablespoon butter
• 1/2 cup onion
• 2 granny smith apples
• 1/2 cup white wine
• 1 1/2 teaspoons sugar
• 1 chicken bouillon cube
• 1/2 teaspoon salt (or more to taste)
• 1 tablespoon Dijon mustard
• 1/4 cup 2% low-fat milk

Instructions

1. Cook rice in about 3 c water (drain excess).

2. Heat oil and butter then slowly add onion.

3. Cut the chicken into pieces while the veggies cook and add to pan.

4. Core and slice apples and add to skillet. Add mushrooms and cook 2 minutes.

5. Add juice, wine, and sugar. Crush bouillion cube and add. Bring to a boil and cook until chicken is no longer pink.

6. Stir in salt, mustard, and milk, then stir in cooked rice.