White Wine Chicken and Wine-Scented Brown Rice

This is a great way to dress up frozen chicken breasts and rice is NOT that hard, you just need to give it time and DON'T PEEK. Leave the lid on the entire cooking time, if you lift it you let out the steam and that messes up the cooking time.

Chicken with White Wine (for two)
2 chicken breasts (boneless, skinless) cut into bite-sized chunks
1/2 onion, chunked (I prefer Vidalia/sweet onions)
2 garlic cloves (skinned and crushed)
1/2 cup white wine (I like Riesling ... don't cook with a wine you wouldn't drink)
1 sprig fresh rosemary (or 1/2 tablespoon dried)
1 tablespoon flour
grapeseed oil (or olive oil)
salt and pepper to taste

Heat about a tablespoon of oil in a large saute pan. Saute the onions until they are just turning translucent, add the chicken and saute until nicely browned, add the garlic and saute for 1-2 minutes until garlic starts to smell yummy. Add the wine, rosemary, and flour, stir well to combine. Simmer for 30 minutes, no lid. Taste the sauce, add salt and pepper to your preference.

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Wine-Scented Brown Rice with Rosemary
1 1/2 cups brown rice
3/4 cup diced onion (about half a medium onion, I like Vidalia sweet onions)
2 3/4 cups white wine & herb chicken broth
1 sprig fresh rosemary (or 1/2 tablespoon dried)
1 tablespoon grapeseed oil (or olive oil)

Heat the oil in a saucepan. Saute the onions until translucent, add the rice and stir to cover with oil. Add the broth and bring to a boil. Cover and reduce heat to low for 50 minutes. DON'T PEEK. When rice is ready, fluff with a fork and stir in the rosemary.
(makes enough for two plus leftovers)