Baked chicken with wild rice, onion and tarragon


6 boneless, skinless chicken breasts halves (or fewer)
1 ½ C chopped celery
1 ½ C chopped sweet onions
1 t dried tarragon
2 C low sodium chicken stock
1 ½ C dry white wine
1 package long grain and wild rice mix and seasoning packet


Preheat oven to 300 degrees.
Cut chicken breasts into ½ - 1 inch chunks. Combine the chicken, celery, onions, tarragon and 1 C of the stock in a nonstick frying pan. Cook on medium heat until the chicken and veggies are tender ? about 10 minutes. Set aside.

In a baking dish, combine the wine, remaining 1 C stock, rice and seasoning packet. Let this soak for about 30 minutes.

Add the chicken and veggies to the baking dish. Cover and bake for about 60 minute. Check it from time to time to make sure the rice does not dry out ? mine was perfect!