6 chicken breast halves, boned & skinned
Salt & pepper to taste
2 cloves garlic, minced
2 tbsp. butter
2 c. water
6 1/4 oz. pkg. fast cooking long grain and wild rice
2/3 c. heavy cream
2 to 3 tbsp. brandy
1/4 tsp. salt
1/4 c. sliced scallion
1/4 c. coarsely chopped pecans

Pound chicken breasts to 1/4 inch thickness; season with salt and pepper. Cook chicken and garlic in 1 tablespoon of the butter in a large skillet over medium heat until lightly browned, about 2 minutes per side.

Meanwhile, turn water and remaining butter into a medium saucepan. Stir in contents of rice and seasoning packets; bring to a vigorous boil. Cover tightly and simmer until all liquid is absorbed, about 5 minutes.

Remove chicken from skillet and keep warm. Add cream, brandy and salt to skillet. Cook over medium-high heat until thickened to desired consistency.

Stir scallion and pecans into rice. Serve rice with chicken; spoon sauce over chicken. Makes 6 servings.