Skillet Chicken Divan

By Brie

In just over half an hour, busy cooks can put dinner on the table. Chicken, broccoli and rice make it a colorful meal-in-one.

Ingredients

• 1 tablespoon butter or margarine
• 4 boneless skinless chicken breasts (about 1 lb)
• Water called for on brown rice package for 1 cup uncooked rice
• 2 tablespoons Dijon mustard
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 cup uncooked quick-cooking brown rice
• 3 cups Green Giant Select® frozen broccoli florets, thawed (from 14-oz bag)
• 1/2 cup shredded Cheddar or American cheese (2 oz)

Preparation

Step 1

Melt butter in 10-inch nonstick skillet over medium-high heat. Add chicken; cook 1 to 2 minutes on each side or until browned.

Remove chicken from skillet. Add water, mustard, salt and pepper to skillet; stirring with wire whisk until blended. Heat to boiling. Stir in rice; return to boiling. Place chicken pieces and broccoli over rice. Reduce heat to low; cover and simmer about 10 minutes or until most of liquid is absorbed and juice of chicken is clear when center of thickest part is cut (170°F).

Sprinkle with cheese; cover and let stand 5 minutes.

Instant white rice can be substituted for brown rice. Increase rice to 1 1/2 cups and add water amount directed on package.
Adjust the level of Dijon mustard to personal tastes.