Makes 4 Servings
3 large boneless, skinless chicken breasts (about 1 1/4 pounds)
2 tsp olive oil
3 cups sliced mushrooms
3/4 cup chopped onions
1 tsp minced garlic
1 pkg (6 oz) Uncle Ben's Long Grain and Wild Rice original recipe
1 1/4 cups chicken broth
1/2 cup dry white wine
1/2 cup freshly grated Parmesan cheese
1. Cut chicken breasts into large chunks (about 6 pieces per breast). Heat oil in a 10-inch, non-stick skillet with a tight-fitting lid. Add chicken pieces and cook over medium-high heat for about 4 minutes, stirring often, until chicken in lightly browned all over. Remove chicken from skillet and set aside.
2. Add mushrooms, onions and garlic to the same skillet. Cook and stir until vegetables begin to soften, about 3 minutes. If vegetables start to stick, add a little water or broth.
3. Add rice and seasoning pouch. Mix well and cook for 30 seconds. Stir in broth and wine. Return chicken to skillet. Bring mixture to a boil. Reduce heat to medium-low, cover, and simmer for about 20 minutes, until rice is tender and liquid is absorbed. Remove from heat. Let stand, covered, for 10 minutes. Stir Parmesan cheese and serve immediately.
Recipe taken from