Sunday, March 1, 2009

Chicken and Mushrooms with Brown Rice

  • 2 tablespoons olive oil
  • 1 1/4 pounds diced chicken
  • 1 package mushrooms, sliced
  • 2 medium stalks of celery, sliced
  • 1 teaspoon thyme
  • 2 cups chicken broth
  • 1 cup instant brown rice
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 baby summer squash, halved and steamed
In a 12 inch skillet, heat oil on medium-high until hot.  Saute' chicken until done.  Transfer to a plate.
In same skillet, add mushrooms, celery, and thyme; cook 5 mins or until veggies are softened, stirring occasionally.  Add broth, rice, salt and pepper. Heat till boiling. 
Return chicken to skillet. Reduce heat to low; cover and simmer about 12 mins or until rice is cooked.  Serve with squash.  

When I made this I sliced up the squash and cooked it with the rest of the veggies.  I loved this recipe, but kyle only thought it was ok.  

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