I’m a little behind on my posts because of the holidays, but this is one of the easier meals that I made in the last couple weeks. I think this time of year I feel less motivated to make complicated dinners so that I have more time/effort for the awesome desserts. I got this recipe from one of the special edition Cooking Light magazines, but really the method is suspiciously similar to Rice-a-roni.
1 tablespoon olive oil
1/2 cup chopped onion
2 garlic cloves, minced
1/2 teaspoon dried thyme
8 oz. sliced mushrooms
3/4 lb. 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 chicken broth
1/2 cup (2 oz.) 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.
– Saute 5 minutes or until onion is tender.
– Add chicken and saute 4 minutes or until the chicken is lightly browned.
– Add wine, salt, and pepper and cook 3 minutes or until liquid almost evaporates.
– Stir in rice and broth.
– Bring to a boil; cover, reduce heat, and simmer until liquid is absorbed.
– Stir in cheese and parsley.
Linda’s Notes:
– I pretty much followed this recipe’s directions except… I didn’t use fresh cheese 😦 In dishes like this I can never really taste the difference.
Delusions of Chefery 