1 1/2 cups chopped celery
1 1/2 cup whole pearl onions
12 oz dry white wine
1 package long-grain and wild rice mix
with seasoning packet
3 chicken breast halves
3 cups unsalted chicken broth
1 tsp fresh tarragon


Remove skin from chicken breasts. Remove meat and cut into 1/2 to 1-inch pieces. Mix chicken, celery, pearl onions and tarragon plus one cup of the unsalted chicken broth in a skillet. Cook on medium heat until the chicken and vegetables are tender; cool.
In the meantime, add the wine and remaining chicken broth to the rice and seasoning packet. Let soak for 30 minutes. Combine all ingredients into a baking dish. Cover and bake at 300 degrees for an hour. Mix while baking -- remove cover or add water for desired moistness.