2 tbsp. vegetable oil
1 to 1 1/2 lbs. boneless, skinless chicken breast, cut into 1 inch cubes
3 to 4 med. stalks celery, cut diagonally into 1/4 inch slices
3 med. carrots, cut diagonally into 1/4 inch slices, about 1 cup
1/4 lb. small mushrooms
1/2 c. dry red wine
1 (6 1/4 oz.) pkg. precooked long grain wild rice mix

Heat oil in a large skillet over medium high heat; cook chicken pieces until opaque. Remove to plate, keep warm. To skillet add celery, carrots and mushrooms; cook, stirring occasionally, until celery and carrots are crisp tender. Remove to bowl; keep warm. Return chicken to skillet; add 1/14 cups water, wine, and rice seasoning packet. Heat to boiling; reduce heat to low; cover and simmer 15 minutes. Stir in rice and reserved vegetables; cover; cook 5 minutes or until rice is tender and vegetables are heated through. Makes 6 servings.