Cooking Instructions

Prepare rice according to package directions.  Set aside, keeping warm.

In a medium oven-proof skillet, melt 3 tablespoons of butter.  Sauté chicken until brown, about 6 to 7 minutes. Remove chicken to platter and keep warm.  Add wine to skillet and allow to reduce for 2 to 3 minutes.  Stir in soup and milk, heat through.  Salt and pepper, to taste.

In a small skillet, melt remaining 2 tablespoons butter and stir in breadcrumbs; toast, stirring occasionally until lightly brown. 

To serve divide rice on 4 plates top with chicken breasts, sauce and toasted breadcrumbs.