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Prepare rice according to package directions. Set aside, keeping
warm. In medium, oven proof skillet, melt 3 Tbsp. butter. Sauté
chicken until brown, about 6-7 minutes. Remove chicken to
platter and keep warm. Add wine to skillet and allow to reduce
for 2-3 minutes. Stir in soup and milk, heat through. Salt and
pepper to taste. In small skillet, melt remaining 2 Tbsp. butter
and stir in breadcrumbs; toast by stirring constantly until lightly
brown. To serve, divide rice onto 4 plates and top with chicken
breasts, sauce, and toasted breadcrumbs.
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