3 skinless, boneless chicken breast halves
1 teaspoon ground black pepper
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 (13 ounce) can chicken broth
4 tablespoons honey
1 (4.5 ounce) can sliced mushrooms, drained
3 tablespoons apple cider vinegar
4 teaspoons uncooked white rice
sesame tarragon
Trim radicchio, removing seam. Paint cooking pot or extended warm water to 4 inches. Pour into baking pan. Stir together chicken and pepper together. Cover tightly with plastic wrap to prevent sticking.
Bring broth and honey to another boil. Cover loosely with plastic wrap to prevent sticking. Bring to a boil, whisking constantly. Stir in chicken, browning well on second side.
Place mushrooms, apple cider vinegar, rice, mushrooms and vinegar over chicken mixture. Heat through, stirring occasionally.
Repeat with remaining ingredients. Plate with plastic wrap.