Monday, February 4, 2008

Parmesan Chicken & Rice

Tonight was a simple night. A simple chicken & rice dish from Cooking Light was the ticket. I liked that when I was done cooking, I had one pan and one spoon.

Photo from www.

Parmesan Chicken & Rice
From: Cooking Light
*Serves 4*

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 (I omitted)
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

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.


Michelle said...

I've made this before and it was really good!

Sarah said...

This looks like one I'm going to have to try! Thanks for sharing!

Rachel said...

This sounds so good!!

p.s. I tagged you!