Chicken and Mushrooms with Brown Rice

By SapphireBlu957

Earthy mushrooms and satisfying whole grains make this chicken and rice dish a delicious and healthful dinner option.

Nutritional Information
(per serving)

Calories 340
Total Fat 13g
Saturated Fat 2g
Cholesterol 118mg
Sodium 595mg
Total Carbohydrate 21g
Dietary Fiber 3g
Sugars --
Protein 35g
Calcium --

Ingredients

• 2 tablespoon(s) olive oil
• 1 1/4 pound(s) skinless, boneless chicken thighs
• 1 package(s) (10-ounce) sliced cremini mushrooms
• 2 medium stalks celery, thinly sliced
• 1 teaspoon(s) chopped fresh thyme leaves
• 1 can(s) (14- to 14 1/2-ounce) chicken broth
• 1 cup(s) instant brown rice
• 1/2 cup(s) dry white wine
• 1/4 teaspoon(s) salt
• 1/4 teaspoon(s) coarsely ground black pepper
• 8 baby summer squash, halved and steamed

Details

Servings 4

Preparation

Step 1

1. In 12-inch skillet, heat oil on medium-high until hot. Add chicken 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, and thyme; cook 5 minutes or until vegetables are softened, stirring occasionally. Add broth, rice, wine, salt, and black pepper; 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 squash.