Parmesan Chicken and Rice

Parmesan Chicken and Rice

Rice and broth are added to sautéed chicken, onion, garlic, and mushrooms for a simple entrée that requires only one pan. A crusty roll and sautéed green beans complete the meal.

Instant rice, also called pre-cooked rice, is rice that has been partially or completely cooked and dried; it takes only a few minutes to prepare.

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

Preparation

• 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 tende. 

• 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. 

• 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.

Keywords: Parmesan Chicken and Rice

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