Serves 4
Total Time 30 min.
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 breasts, cut into bite-sized pieces
1/2 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
1. Heat oil in a large nonstick skillet over medium-high heat. Add the onion, garlic, thyme, and mushrooms, saute 5 minutes or until onion is tender. Add chicken; saute 4 minutes or until chicken is slightly 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. Enjoy!
Anonymous says
This looks SO delicious!!! Maybe we need to come over so you can make us some. Lol….Ok, I suppose I could try it myself. But it tastes so much better made by someone else. -nirma
Laura says
Come on over, lady! You guys are welcome anytime!!
Oh, and I totally agree with you. It ALWAYS tastes better when someone else makes it. That’s why I love to eat out!!