Cookin' Outdoors with Johnny Nix                                
Y'all Eat Yet?                                                                                                 
                                                            

Chicken & Wild Rice

1 1/4 teaspoons kosher salt, divided
1 (6-oz.) container uncooked wild rice
2 tablespoons butter 
1/3 cup all-purpose flour 
1 cup milk 
2 1/2 cups chicken broth 
1 1/2 teaspoons dry mustard
3/4 teaspoon freshly ground black pepper, divided
1/2 cup finely chopped country bacon
2 tablespoons olive oil, divided 
1 cup chopped yellow onion 
1 large carrot, finely chopped 
8 ounces portabello mushrooms, chopped 
3 garlic cloves, finely chopped
2 tablespoons dry sherry or white wine
4 skinned and boned chicken breasts (about 1 1/4 lb.)
Ms Dash Garlic & Herb seasoning
Garnishes: fresh flat-leaf parsley, sliced almonds

Preparation

1. Bring chicken broth to a boil in saucepan over high heat. Stir in rice, and return to a boil. Reduce heat to medium; cover and cook 30 minutes.
2. Melt butter in a heavy saucepan over low heat; whisk in flour until smooth. Cook, whisking 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 1/4 tsp. each kosher salt and black pepper.
3. 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 wine, and cook, stirring constantly, 1 minute or until sherry is evaporated. Remove mixture from skillet.
4. Preheat oven to 375°. Sprinkle chicken with remaining 1/2 tsp. each salt and pepper.  Grill chicken over high medium heat 4 minutes on each side or until brown.
5. Stir together rice, bacon mixture, and sauce in skillet. Place chicken on top of rice mixture.
6. Bake at 375° or medium high heat with top coals for 30 minutes or until mixture is bubbly and chicken is done. Let stand 10 minutes before serving.