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Parmasan Chicken

ms.musketeer
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(Source: Cooking Light)

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• 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

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.