Parmasan Chicken
CATEGORIES
INGREDIENTS
  • Cooking Time: 18-20
  • 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
  • 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; sauté 5 minutes or until onion is tender.
  3. Add chicken; sauté 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.
  6. Bring to a boil; cover, reduce heat, and simmer 5 minutes or until liquid is absorbed.
  7. Stir in cheese and parsley.
RECIPE BACKSTORY
(Source: Cooking Light)