Chicken & Wild Rice Skillet Bake


Ingredients
1 ¼ tsp. kosher salt, divided
6 oz. Gourmet House® Rice-Brown & Wild Rice Blend, uncooked
3 Tbs. butter or oil
1/3 cup gluten free all-purpose flour
1 cup milk
2 ½ cups chicken broth
1 ½ tsp. dry mustard
¾ tsp. freshly ground black pepper, divided
½ cup finely chopped bacon
1 Tbs. olive oil
1 cup yellow onion, chopped
1 large carrot, finely chopped
8 oz. assorted fresh mushrooms, chopped
3 garlic cloves, finely chopped
2 Tbs. dry sherry or white wine
4 skinless, boneless chicken breasts
Directions
Cook rice according to package directions. Meanwhile, melt butter in a heavy saucepan over low heat; whisk in gluten free flour until smooth. Cook and whisk constantly, 1 minute. Gradually whisk in milk and next 2 ingredients. Increase heat to medium, and cook, whisking constantly, 3 to 4 minutes or until mixture is thickened and bubbly. Stir in ¼ tsp. each kosher salt and black pepper. Cook bacon in a 12-inch cast-iron skillet over medium-high heat, stirring occasionally, 6 minutes or until beginning to brown. Stir in onion and next 2 ingredients. Cook, stirring occasionally, about 6 minutes or until onions are tender. Stir in garlic, and cook 1 minute. Add sherry, and cook, stirring constantly, 1 minute or until sherry is evaporated. Remove mixture from skillet. Preheat oven to 375°. Sprinkle chicken with remaining ½ tsp. each salt and pepper. Add 1 Tbs. oil to skillet. Cook chicken in hot oil over medium-high heat 4 minutes on each side or until brown. Remove skillet from heat; transfer chicken to a plate. Drain rice. Stir together rice, bacon mixture, and sauce in skillet. Place chicken on top of rice mixture. Bake at 375° for 30 minutes or until mixture is bubbly and chicken is done. Let stand 10 minutes before serving. (Serves: 4)