Parmesan Chicken and Rice

Parmesan Chicken and Rice

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

YIELD: 4 servings (serving size: about 1 cup)

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.

Calories: 395 Calories from fat: 18% Fat: 8g Saturated fat: 2.8g Monounsaturated fat: 3.7g Polyunsaturated fat: 0.8g Protein: 29.9g Carbohydrate: 44.4g Fiber: 2g Cholesterol: 57mg Iron: 4.1mg Sodium: 656mg Calcium: 171mg