Ingredients Jump to Instructions ↓

  1. 4 ounces turkey Italian sausages, casings removed

  2. 1 small onion, chopped

  3. 1/3 cup chopped celery

  4. 2 (4 ounce) skinless, boneless chicken breast halves

  5. 1/2 teaspoon paprika

  6. 2 teaspoons canola or vegetable oil

  7. 3/4 cup water

  8. 1/4 cup sherry, or chicken broth

  9. 1/4 teaspoon chicken bouillon granules

  10. 2 garlic cloves, minced

  11. 1/4 cup uncooked long grain rice

  12. 1/8 teaspoon salt

  13. 1/8 teaspoon pepper

  14. 1/2 cup sliced fresh mushrooms

Instructions Jump to Ingredients ↑

  1. Crumble sausage into a skillet; add onion and celery. Cook over medium heat until meat is no longer pink; drain and set aside. Sprinkle chicken with paprika. In the same skillet, cook chicken in oil for 2-3 minutes on each side or until chicken juices run clear; remove and set aside. Return sausage mixture to the skillet. Add the broth, bouillon, garlic, rice, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add chicken and mushrooms; cook 5 minutes longer or until rice is done and chicken is heated through.


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