Parmesan Chicken and Rice |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I made this for dinner last night, and it was easy and tasty. I did double the amount of rice and broth though. I knew one cup wouldn't make it here! From Cooking Light... Ingredients:
1 tablespoon olive oil |
1/2 cup chopped onion |
1 teaspoon bottled minced garlic |
1/2 teaspoon dried thyme |
1 (8 ounce) package mushrooms, sliced |
3/4 boneless skinless chicken breast, cut into bite-sized pieces |
1/2 cup dry white wine |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 cup uncooked instant rice |
1 cup reduced-sodium chicken broth |
1/2 cup grated parmesan cheese |
1/4 cup chopped fresh parsley |
Directions:
1. Heat oil in a large nonstick skillet over medium-high heat.
2. Add the onion, garlic, thyme, and mushrooms:saute 5 minutes or until onion is tender.
3. Add chicken; saute 4 minutes or until the chicken is lightly browned.
4. Add wine, salt, and pepper; cook 3 minutes or until liquid almost evaporates.
5. Stir in rice and broth. Bring to a boil: cover, reduce heat and simmer 5 minutes or until liquid is absorbed.
6. Stir in cheese and parsley.
7. Eat.
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