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|
If you're looking for a main dish, try this recipe for pork chops with vinegar peppers from Table 12.
Learn new and exciting ways to cook chicken that will surprise and delight your friends and family by following our chicken recipes.