Parmesan Chicken and Rice |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Rice and broth are added to sautéed chicken, onion, garlic, mushrooms and parmesan for a simple entrée that requires only one pan. Ingredients:
1 tablespoon olive oil |
1/2 cup chopped onion |
1 teaspoon bottled minced garlic |
1/2 teaspoon dried thyme |
1 (8-ounce) package presliced mushrooms |
3/4 pound skinless, boneless chicken breast, cut into bite-sized pieces |
1/2 cup dry white wine |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1 cup uncooked instant rice |
1 cup fat-free, less-sodium chicken broth |
1/2 cup (2 ounces) grated fresh parmesan cheese |
1/4 cup chopped fresh parsley |
Directions:
1. Heat oil in a large nonstick skillet over medium-high heat. Add the onion, garlic, thyme, and mushrooms; sauté 5 minutes or until onion is tender. Add chicken; sauté 4 minutes or until the chicken is lightly browned. Add wine, salt, and pepper; cook 3 minutes or until liquid almost evaporates.
2. Stir in rice and broth. Bring to a boil; cover, reduce heat, and simmer 5 minutes or until liquid is absorbed. Stir in cheese and parsley.
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