Recipe of the Week: Chicken/Mushrooms & Brown Rice

Ingredients

  • 2 tablespoons olive oil
  • 1 1/4 pounds skinless, boneless chicken thighs
  • 10-ounces sliced mushrooms
  • 2 medium stalks celery
  • 1 teaspoon chopped fresh thyme leaves or a few sprinkles of dried thyme
  • 1 can chicken broth
  • 1 cup brown rice
  • 1/2 cup dry white wine
  • 1/4 teaspoon salt
  • 1/4 teaspoon coarsely ground black pepper

Directions

  1. In a skillet, heat oil on medium-high until hot. Add chicken and cook, covered, 5 minutes. Reduce heat to medium; turn chicken and cook, covered, 5 more minutes. Transfer to plate.
  2. To same skillet, add mushrooms, celery, and thyme; cook 5 minutes or until vegetables are softened, stirring occasionally. Add broth, rice, wine, salt, and black pepper; heat to boiling.
  3. Return chicken to skillet. Reduce heat to low; cover and simmer about 12 minutes or until juices run clear when thickest part of chicken is pierced with knife, and rice is cooked.
  4. Serve with steamed broccoli.
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