"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Chicken and Broccoli, by Katy Alexander, is from Our Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 tablespoon vegetable oil 4 skinless, boneless chicken breast halves 1 canCampbell's Condensed Cream of Chicken Soup 1 1/2 cups water 1/4 teaspoon paprika 1/4 teaspoon ground black pepper 1 1/2 cups uncooked instant brown rice 2 cups fresh or frozen broccoli flowerets
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Remove the chicken from the skillet.
Stir the soup, water, paprika and black pepper in the skillet and heat to a boil.
Stir the rice and broccoli in the skillet. Reduce the heat to low. Return the chicken to the skillet. Sprinkle the chicken with additional paprika and black pepper. Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender.
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