Skillet Chicken and Rice Recipe
Ingredients
| Whole chicken breasts - 2, skinned, boned & halved | ||
| Oil | 1 Tablespoon | |
| Fresh mushrooms - 1 package (8-oz.), sliced | ||
| Carrots | 2 Cup (16 tbs), sliced | |
| Onions | 1 1/2 Cup (16 tbs), sliced | |
| Parsley flakes | 2 Teaspoon, dried | |
| Dried savory or dried thyme leaves - 1/2 teaspoon | ||
| Salt | 1/2 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| White wine or apple juice - 1 cup | ||
| Bay leaf | 1 | |
| Uncooked instant rice | 1/2 Cup (16 tbs) | |
Directions
GETTING READY
1) Cut the chicken breasts into 3 inch strips.
MAKING
2) Take a large skillet and heat oil in it. Add chicken and cook over high heat for about 5 minutes or until it turns light brown in color.
3) Add all the other ingredients except rice and stir well.
4) Cover and simmer for 20-30 minutes or until all vegetables turn tender.
Add rice and cover. Simmer for another 10 minutes or until rice is tender.
SERVING
5) Spoon out on a platter and serve immediately.
1) Cut the chicken breasts into 3 inch strips.
MAKING
2) Take a large skillet and heat oil in it. Add chicken and cook over high heat for about 5 minutes or until it turns light brown in color.
3) Add all the other ingredients except rice and stir well.
4) Cover and simmer for 20-30 minutes or until all vegetables turn tender.
Add rice and cover. Simmer for another 10 minutes or until rice is tender.
SERVING
5) Spoon out on a platter and serve immediately.
Chef
