Rating: 3.5 stars
46 Ratings
  • 5 star values: 12
  • 4 star values: 14
  • 3 star values: 11
  • 2 star values: 4
  • 1 star values: 5

Rice and broth are added to sautéed chicken, onion, garlic, mushrooms and parmesan for a simple entrée that requires only one pan.

Recipe by Cooking Light June 2004

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Yield:
4 servings (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

395 calories; calories from fat 18%; fat 8g; saturated fat 2.8g; mono fat 3.7g; poly fat 0.8g; protein 29.9g; carbohydrates 44.4g; fiber 2g; cholesterol 57mg; iron 4.1mg; sodium 656mg; calcium 171mg.
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