Chickenmushroomsandsugarsnappeasoverrice Recipes

CHICKEN, MUSHROOMS AND SUGAR SNAP PEAS OVER RICE

Steps:

• Cook rice in 1 1/2 cups water as directed on package.
• Meanwhile, in 10-inch skillet, heat oil over medium high heat until hot.
• Add garlic and mushrooms; cook about 4 minutes, stirring frequently, until softened.
• Add broth and thyme; heat to boiling.
• Sprinkle chicken breasts with salt and pepper; add to skillet.
• Reduce heat to medium-low; cover and cook about 10 minutes or until juice of chicken is clear when center of thickest part is cut (170*), turning once.
• In small bowl, mix cornstarch with 1 tablespoon cold water until smooth.
• Stir into chicken mixture.
• Increase heat to medium-high.
• Add sugar snap peas; cook about 5 minutes, stirring constantly, until sauce is slightly thickened and peas are hot.
• Serve chicken with sauce and vegetables over rice.

CHICKEN AND RICE WITH MUSHROOMS

Steps:

• Preheat oven to 375˚F.
• Combine butter and olive oil in a large oven-safe skillet and set over medium high heat; Melt butter.
• Add onions to skillet and cook for 2 minutes.
• Season chicken with garlic powder, paprika, and onion powder.
• Add chicken to the skillet; cook for 5 minutes, or until golden brown on all sides.
• Stir in mushrooms; season with salt and pepper, stir, and continue to cook for 4 minutes, stirring frequently, until mushrooms are tender.
• Stir in garlic.
• Add rice and cook for 1 minute.
• Add chicken broth; increase heat to high and bring to a boil.
• Turn off heat. Cover skillet with a lid and bake in the oven for 30 minutes.
• Remove cover and continue to bake for 3 more minutes, or until liquid is absorbed.
• Remove from oven and let stand 5 minutes.
• Garnish with Parmesan cheese and parsley; serve.