CHICKEN RAGOUT

By dcarriger56

Ingredients

• 1 PACKAGE (4.9 OUNCES) RICE-A-RONI CHICKEN & BROCCOIL FLAVOR
• 3 TABLESPOONS ALL-PURPOSE FLOUR
• 3/4 TEASPOON SALT
• 1/2 TEASPOON BLACK PEPPER
• 1 POUND SKINLESS, BONELESS CHICHEN BREASTS OR THIGHS CUT INTO 1-INCH PIECES
• 2 TABLESPOONS MARGARINE OR BUTTER
• 2 CUPS SLICED MUSHROOMS
• 1 CUP THINLY SLICED CARROTS
• 1 CUP COARSLEY CHOPPED ONION
• 2 CLOVES GARLIC, MINCED
• 1/2 CUP REDUCED-SODIUM OR REGULAR CHICKEN BROTH
• 1/4 CUP DRY WHITE WINE OR ADDITIONAL CHICKEN BROTH
• 1 TEASPOON DRIED THYME LEAVES

Preparation

Step 1

1.Prepare Rice-A-Roni Mix as package directs.
2. While Rice A Roni is simmering. combine flour, salt pepper. Coat chicken with flour mixture.
3.In second large skillet, melt margarine over medium heat Add mushrooms,carrots, onions and garlic; cook 5 minutes, stirring occasionally. Add chichen; continue cooking 4 minutes, stirring occasionally. Add chichen broth, wine and thyma. Reduce heat to low.