LIGHT PARMESAN CHICKEN AND RICE

 

  • Cooking Time: 15
  • Servings: 3-4
  • Preparation Time: 10

Ingredients

  • 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

  • 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.
  • 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.

Notes

Delicious! I like to make it with brown rice which increases cooking time, but adds health. I think it's the perfect thing to dig into after a long (and sometimes chilly!) fall bike ride. Also great with added veggies like red peppers, diced green beans, or lots of onions.

Categories: Dinner  Poultry  Rice 

Author Credit: Cooking Light

Website Credit: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=642342

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