Ingredients Jump to Instructions ↓

  1. 2 tablespoon(s) olive oil , ground Thyme, add 1/2 tsp Basil, mix in ground white pepper (to taste), add 1/2 cup chicken broth 1 1/4 pound(s) skinless, boneless chicken thighs - substitute skinless boneless chicken breasts or pork filets , this recipe works a little better if you boil the chicken in a mixture of butter, 1/2 tsp vinegar, 1/2 tsp lemon juice and a touch of Paprika 1 package(s) sliced cremini mushrooms (other mushroom varieties are OK) , 1/2 cup diagonally sliced clery adds to the flavor if added about 5 min. before cooking is done 2 medium diag. sliced stalks celery , add a couple of Tsp green peas if desired 1 teaspoon(s) chopped fresh thyme leaves

  2. 1 can(s) chicken broth , chopped tomatoes if desired 1 cup(s) instant brown rice

  3. 1/2 cup(s) dry white wine , 1/2 Tsp lemon juice 1/4 teaspoon(s) salt

  4. 1/4 teaspoon(s) coarsely ground black & white pepper

  5. 12 slice(s) thinly sliced baby summer squash

Instructions Jump to Ingredients ↑

  1. In 12-inch skillet, heat oil on medium-high until hot. Add chicken (that's boiled in mixture for 5 minutes) and cook, covered, 5 minutes. Reduce heat to medium; turn chicken and cook, covered, 5 more minutes. Transfer to plate.

  2. To same skillet, add mushrooms, celery(can be left until last minutes of cooking), and thyme & Basile; cook 5 minutes or until vegetables are softened, stirring occasionally. Add broth, rice, wine, salt, and pepper mixture; heat to boiling.

  3. Return chicken to skillet. Reduce heat to low; cover and simmer about 12 minutes or until juices run clear when thickest part of chicken is pierced with knife, and rice is cooked. Serve with sliced squash or Zuchini. Nutritional information is based on 1 serving without vegetables.


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