Chicken with rice and mushrooms
Uncooked boneless skinless chicken breast(s)
1 pound(s), trimmed of all visible fat and cut into 1 1⁄2-inch chunks
½ pound(s), fresh, sliced
2 rib(s), medium, thinly sliced
2 medium, chopped
2 cup(s), cleaned and thinly sliced
1 medium, chopped
Instant long grain and wild rice mix
Reduced-sodium chicken broth
2 Tbsp, fresh, chopped
- Heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat. Add chicken and cook, turning occasionally, until browned, about 6 minutes; transfer to a plate.
- Heat the remaining 1 teaspoon oil in the same skillet. Add the mushrooms, celery, carrots, and leek. Cook over medium heat, stirring occasionally, until the vegetables are very tender and golden, about 12 minutes. Add the tomato and cook until soft, about 5 minutes. Stir in the wine and cook until the liquid evaporates, about 2 minutes.
- Add the rice mix, stirring to coat the grains. Return the chicken to the skillet. Add the broth and bring to a boil. Reduce the heat and simmer, covered, until the liquid is absorbed, the rice is tender, and the chicken is cooked through, about 25 minutes. Remove the skillet from the heat and serve sprinkled with the parsley. Yields 1 1/4 cups per serving.