Prep and Cook Time 25 minutes
YIELD Makes 4 servings
|2||cups uncooked instant white rice|
|2||tablespoons olive oil|
|4||boneless skinless chicken breasts (about 1 pound)|
|1||cup sliced mushrooms|
|1||small onion, thinly sliced|
|1||teaspoon minced garlic|
|1||can (10-3/4 ounces) condensed cream of mushroom soup, undiluted|
- Cook rice according to package directions.
- While rice is cooking, heat oil in large nonstick skillet over medium heat. Cook chicken breasts 3 to 4 minutes per side or until lightly browned. Remove chicken; set aside.
- Add mushrooms, onion and garlic to skillet. Cook 1 minute, stirring constantly. Reduce heat to low; stir in soup and black pepper to taste. Add chicken; cook about 7 minutes or until chicken is no longer pink in center. Serve over rice.
|Total Fat||16 g|
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