1/2 cup canned no-salt-added chicken broth, undiluted
3 tablespoons bourbon
2 teaspoons reduced-calorie margarine
1 tablespoon chopped fresh parsley
4 cups cooked long-grain rice (cooked without salt or fat)
How to Make It
Coat a large nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add chicken; cook 3 minutes on each side. Sprinkle with salt and pepper. Place mushrooms and zucchini over chicken. Pour broth and bourbon over chicken and vegetables. Cover, reduce heat, and simmer 15 minutes. Uncover and cook 5 additional minutes. Transfer chicken and vegetables to a serving platter, using a slotted spoon; keep warm.
Bring chicken broth mixture in skillet to a boil; cook 2 minutes. Add margarine and parsley, stirring until margarine melts.
To serve, place 1 cup rice on each plate, and top evenly with chicken mixture. Spoon chicken broth mixture evenly over chicken and vegetables.
Oxmoor House Cooking Light Collection
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