Parmesan Chicken and Rice

Parmesan Chicken and Rice Recipe
Randy Mayor; Jan Gautro
Rice and broth are added to sautéed chicken, onion, garlic, mushrooms and parmesan for a simple entrée that requires only one pan.
4

Worthy of a special occasion

Yield:

4 servings (serving size: about 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 395
Caloriesfromfat 18 %
Fat 8 g
Satfat 2.8 g
Monofat 3.7 g
Polyfat 0.8 g
Protein 29.9 g
Carbohydrate 44.4 g
Fiber 2 g
Cholesterol 57 mg
Iron 4.1 mg
Sodium 656 mg
Calcium 171 mg

Ingredients

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
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

Preparation

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.

Note:

Tamar Haspel,

June 2004
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