Chicken Continental

By carvalhohm

Ingredients

• 2/3 cup uncooked brown rice
• 2 tablespoons plus 2 teaspoons cornstarch, divided
• 1/4 teaspoon garlic-herb seasoning blend
• 4 boneless skinless chicken breast halves (5 ounces each)
• 1 tablespoon olive oil
• 3/4 pound sliced fresh mushrooms
• 6 green onions, thinly sliced
• 1/4 cup balsamic vinegar
• 2 garlic cloves, minced
• 1 tablespoon capers, drained
• 3/4 cup reduced-sodium chicken broth
• 1 bay leaf
• 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
• 2 teaspoons cold water

Preparation

Step 1

Cook rice according to package directions. In small bowl, combine 2 tablespoons cornstarch and the seasoning blend; sprinkle over chicken on both sides.

In large skillet over medium heat, brown chicken in oil. Remove and keep warm. Add mushrooms and onions to the pan; cook and stir for 3 minutes. Add vinegar, garlic and capers; cook and stir 2 minutes longer.

Return chicken to pan; carefully add broth, bay leaf and thyme. Bring to boil. Reduce heat; cover and simmer for 10 minutes or until meat thermometer reads 170°.

Combine remaining cornstarch with water until smooth; stir into pan. Bring to boil; cook and stir for 2 minutes or until thickened. Discard bay leaf. Serve chicken and mushrooms with rice.