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 frozen broccoli florets, thawed
- 1/2 cup shredded Cheddar or American cheese (2 oz)
Preparation
Step 1
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.
2 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°).
3 Sprinkle with cheese; cover and let stand 5 minutes.
Expert Tips:
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.
1 Serving: Calories 430