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Description Edit

Makes 6 servings.

Ingredients Edit

Directions Edit

  1. Place chicken in 2-quart saucepan; add chicken broth and wine. Cover and simmer about 20 minutes or until chicken is tender.
  2. Melt butter in 10-inch skillet. Add carrots, onion, celery, garlic, salt, nutmeg and pepper. Cook until vegetables are tender crisp.
  3. Stir in rice.
  4. Prepare hollandaise sauce as directed on package.
  5. Serve chicken and sauce over rice.

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