Milanese Chicken & Rice Skillet Recipe
Ingredients
1 pound boneless skinless chicken breasts, thinly sliced
2 tablespoons olive or vegetable oil
1 cup sliced green onions
1/4 cup each chopped green and red bell pepper
2 to 3 cloves garlic, minced
1 teaspoon dried oregano leaves
1 (14 1/2-ounce) can diced tomatoes, undrained
1 (13 3/4 ounee) can chicken broth
1/4 teaspoon ground black pepper
1 cup Natural Long Grain White Rice
1/2 cup small pitted ripe olives
1/3 cup frozen peas, thawed
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh basil or 2 teaspoons dried basil leaves
2 tablespoons chopped fresh parsley or 2 teaspoons parsley flakes
Directions
In large skillet, saute chicken in oil until no longer pink in center.
Add green onions, bell peppers, garlic and oregano; stir to coat.
Add tomatoes, chicken broth and black pepper; bring to a boil.
Stir in rice.
Cover; reduce heat and cook 20 minutes or until most of the liquid is absorbed.
Stir in olives, peas, cheese, basil and parsley.
Add green onions, bell peppers, garlic and oregano; stir to coat.
Add tomatoes, chicken broth and black pepper; bring to a boil.
Stir in rice.
Cover; reduce heat and cook 20 minutes or until most of the liquid is absorbed.
Stir in olives, peas, cheese, basil and parsley.
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