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Parmesan Chicken and Rice Recipe

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This recipe for Parmesan Chicken and Rice is from The Sneed Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 T. olive oil
½ c. chopped onion
1 tsp. bottled minced garlic
½ tsp. dried thyme
1 (8-oz) package pre-sliced mushrooms
¾ lb. skinless, boneless chicken breast, cut into bite-sized pieces
½ c. dry white wine
½ tsp. salt
¼ tsp. freshly ground black pepper
1 c. uncooked instant rice
1 c. fat-free, less-sodium chicken broth
½ c. grated fresh Parmesan cheese
¼ c. chopped fresh parsley
Directions:
Directions:
1. Heat oil in a large nonstick skillet over medium-high heat. Add onion, garlic, thyme, and mushrooms to pan; saute 5 minutes or until onion is tender. Add chicken; saute 4 minutes or until chicken is lightly browned. Add wine, salt, and pepper; cook 3 minutes or until liquid almost evaporates.
2. Stir in rice and broth to chicken mixture in pan. Bring to a boil; cover, reduce heat, and simmer 5 minutes or until liquid is adsorbed. Stir in cheese and parsley.
Number Of Servings:
Number Of Servings:
4

 

 

 

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