1 (6 ounce) package long grain and wild rice mix, cooked according to directions
Brown chicken breasts in butter until golden brown, turning often.
pepper, thyme, broth and 1 1/4 cups champagne to the pan drippings in the skillet.
Bring to boiling; return chicken to skillet. Cover and simmer until chicken
is tender. Remove from skillet and keep warm.
Stir flour into remaining 1/4 cup of champagne. Stir into liquid in skillet.
Cook, stirring constantly, until mixture is thickened.
Beat egg yolks in small bowl; add about 1/2 cup of the sauce. Stir back
into skillet. Heat thoroughly, but do not boil.
To serve: Arrange chicken breasts on platter with hot rice; spoon sauce
over each piece of chicken.
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