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
Instructions
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.
Originally Submitted
12/17/2019
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