Thursday, November 29, 2007

Recipe Thursday

Parmesan Chicken and Rice

This was one of the best recipes that I've ever made. It was so delicious and had a great flavor from the mushrooms. The cheese also made it really good as well.

1 TBSP olive oil
1/2 Cup chopped onion
1 tsp bottled mince garlic
1/2 tsp dried thyme
1 8-ounce package preslided mushrooms
3/4 lb boneless chicken breast, cut into bite sized pieces
1/2 cup dry white wine
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 cup uncooked instant rice
1 cup less-sodium chicken broth
1/2 cup grated fresh Parmesan cheese
1/4 cup chopped fresh parsley

1. Heat oil in a large nonstick skillet over medium-high heat. Add the onion, garlic, thyme, and mushrooms; saute 5 minutes or until onion is tender. Add chicken; saute 4 minutes or until the chicken is lightly browned. Add wine, salt, and pepper; cook 3 minutes or until liquid almost evaporates.
2. Stir in rice and broth. Bring to a boil; cover, reduce heat, and simmmer 5 minutes or until liquid is absorbed. Stir in cheese and parsley.

Yields 4 servings, about 1 cup each. I added double rice and double cheese to make it super yummy!