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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Mushroom lovers rejoice! This moist chicken perfectly combines garlic and mushrooms into a flavorful entree. Ingredients:
2/3 cup uncooked brown rice |
2 tablespoons plus 2 teaspoons cornstarch, divided |
1/4 teaspoon garlic-herb seasoning blend |
4 boneless skinless chicken breast halves (5 ounces each) |
1 tablespoon olive oil |
3/4 pound sliced fresh mushrooms |
6 green onions, thinly sliced |
1/4 cup balsamic vinegar |
2 garlic cloves, minced |
1 tablespoon capers, drained |
3/4 cup reduced-sodium chicken broth |
1 bay leaf |
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme |
2 teaspoons cold water |
Directions:
1. Cook rice according to package directions. In a small bowl, combine 2 tablespoons cornstarch and the seasoning blend; sprinkle over chicken on both sides.
2. In a large skillet over medium heat, brown chicken in oil. Remove and keep warm. Add mushrooms and onions to the pan; cook and stir for 3 minutes. Add the vinegar, garlic and capers; cook and stir 2 minutes longer.
3. Return chicken to the pan; carefully add the broth, bay leaf and thyme. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until a meat thermometer reads 170°.
4. Combine the remaining cornstarch with the water until smooth; stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard bay leaf. Serve chicken and mushrooms with rice. Yield: 4 servings.
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