Skillet Chicken and Rice

By learen

IC cookbook by Bev Laumann

Ingredients

• 3 T butter, divided
• 4 chicken thighs, skinned
• 2 c sliced fresh mushrooms
• 1/2 c chopped onion
• 1 c white rice uncooked
• 1 1/2 t dried basil
• 3 t dried parsely
• 2 T cooking sherry
• 2 c chicken broth
• 1/2 c water
• 1 c frozen green beans
• salt and pepper to taste

Preparation

Step 1

Melt 2 T of butter in skillet and brown chicken on all side. Remove chicken and add remaining butter. Cook mushrooms and onions, covered in same pan until soft. Add rice, basil, parsley, sherry, broth, water and green beans. place chicken on top. Cover, reduce heat to simmer, and cook for about 30 min. Season with salt and pepper.