Randy Mayor
Yield
4 servings (serving size: 1 chicken breast half and 1 cup rice)

How to Make It

Step 1

Bring water and broth to a boil in a medium saucepan. Add the wild rice; cover, reduce heat, and simmer for 1 hour or until rice is tender.

Step 2

Melt the butter in a large nonstick skillet over medium-high heat. Add onion and celery; sauté for 5 minutes or until tender. Stir in the rice, figs, prosciutto, thyme, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and paprika. Remove from heat, and keep warm.

Step 3

Sprinkle the chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper.

Step 4

Heat the vegetable oil in a large nonstick skillet over medium heat. Add the chicken breasts, and cook for 7 minutes on each side or until done. Serve the chicken with wild rice pilaf, and garnish with thyme sprigs, if desired.

Ratings & Reviews

Puyiii's Review

Puyiii
December 05, 2011
This was REALLY good. It's easy to prepare and delicious. One thing though, beware the wild rice you use. The one that I used only took 30 minutes to prepare, rather than the 1 hour stated in this recipe, so I suggest you check the package instructions before you make it. Other than that, enjoy this wonderful meal on a weeknight or even for a dinner party!