White Wine Chicken & Rice Pilaf

We're in need of a trip to the grocery store so last night I scoured the pantry for something to make.  Here's what I came up with, 2 chicken breasts (no, they were in the freezer not the pantry) Kraft Lite Italian Dressing, garlic, cooking Sherry, vegetable broth, rice and pasta....Here's what they turned into:

For the Chicken:
2 Chicken breasts
1/2 Cup Italian dressing

Place chicken in a ziploc bag and add Italian dressing. Seal and shake.  Allow chicken to marinate in dressing for at least 30 mins. 

For the Rice Pilaf
1/2 cup broken spaghetti pieces
1 Cup rice
2 Tablespoons butter, divided into 1 tbsp chunks
2 Cups vegetable broth

1. Melt butter in a medium sauce pan.
2. Add spaghetti and rice. Stir to coat in butter. Stir occasionally until rice begins to brown lightly. 
3. Add the vegetable broth and bring to a boil. Cover and reduce to a simmer.  Cook until rice is tender and liquid is absorbed.  ***You may need to add a few splashed of broth so check it regularly***

For the Sauce:
1/2 cup finely chopped onions or shallots
1 clove of garlic, finely chopped
1 tbsp butter
1/4 dry white wine
2 tbsp white wine vinegar
1/2 chicken or vegetable broth
Salt & Pepper to taste

1. Remove chicken from fridge and discard dressing.
2. Brown chicken in a skillet until mostly cooked through, remove to a plate
3. Add butter to the same pan and make sure you scrape all the goodness from cooking the chicken up.
4. Saute onions and garlic until onions soften.
5. Add wine and vinegar to pan. Simmer for 2 minutes, stirring constantly.
6. Add broth, salt and pepper.  Bring to a boil, then reduce to a simmer.
7. Add chicken to sauce, cover and allow to cook until sauce has reduced to 1/2 cup.

Serve with rice pilaf and a salad.