Chicken Hollandaise with Vegetable Rice

Melt 2 tablespoons butter or margarine in a large skillet over medium-high heat. Season the 6 chicken breast halves with salt, pepper, and nutmeg, then place them in the skillet and cook for 3-4 minutes per side until golden brown.

Pour the dry white wine and 1¾ cups chicken broth into the skillet around the chicken. Bring the liquid to a simmer, then reduce heat to medium-low and cover partially with a lid.

While the chicken simmers, prepare the vegetables: slice the 2 medium carrots, mince the 1 garlic clove, and slice the 4 celery ribs into ½-inch pieces.

After the chicken has cooked for 10 minutes, add the sliced carrots, 1 cup chopped onion, sliced celery, and minced garlic to the skillet. Stir gently to combine with the broth.

Continue simmering the chicken and vegetables until the chicken is cooked through (internal temperature of 165°F) and vegetables are tender, approximately 10 more minutes.

Prepare the hollandaise sauce mix according to package directions while the chicken finishes cooking.

Arrange the 3 cups of hot cooked rice (cooked in chicken broth) on a serving platter or individual plates as the base.

Using tongs or a slotted spoon, place a chicken breast half and a portion of the cooked vegetables on top of the rice on each plate.

Spoon the prepared hollandaise sauce generously over the chicken and vegetables. Serve immediately while hot.