https://towncountry.iga.com/Recipes/Detail/3884/
Yield: 4 servings
4 | boneless chicken breast halves | ||
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1/4 | teaspoon | garlic powder | |
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1 1/2 | cups | uncooked instant brown rice | |
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1/8 | teaspoon | pepper | |
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1 | tablespoon | butter | |
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1 | can | (14.5 oz.) Swanson chicken broth | |
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1/2 | teaspoon | dried thyme | |
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1 | cup | frozen peas | |
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2 | tablespoons | grated Parmesan cheese | |
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Season chicken with garlic powder and pepper. In a large skillet, cook chicken in butter until browned. Remove chicken. Stir in broth and thyme. Bring to a boil. Stir in rice. Cover and cook over low heat for 5 minutes. Add peas. Return chicken to skillet. Cover and cook 5 minutes or until chicken and rice are done. Stir in cheese.
Please note that some ingredients and brands may not be available in every store.
https://towncountry.iga.com/Recipes/Detail/3884/
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