Prep 8 mins
Cook 30 mins
Easy to make. A good mixture of flavors. One of our favorites. This is from Pierre Franey, my favorite chef. If you like you can add a bay leaf with the mushrooms.
- 4 boneless skinless chicken breast halves
- 4 teaspoons butter
- 1⁄2 cup minced onion
- 2 teaspoons minced garlic
- 1 cup fresh mushrooms, sliced
- 1 cup chicken broth
- 1⁄2 cup dry white wine
- 3⁄4 cup rice
- Brown chicken in butter in a dutch oven.
- Scatter onion and garlic over chicken.
- Add mushrooms,and cook 5 minutes.
- Add chicken broth.
- Add wine, cook another 5 minutes.
- Add rice, cover and cook 20 minutes.
Great! This is real comfort food. Really a great combination of flavors. I didn't have white wine so I used Marsala (every good Italian lady has Marsala in the house). I also added some finely shredded asiago cheese just befor serving. The family loved it. I will be making this again soon.
This is a simple & delicious one skillet meal. I used about 1 1/2 pds of chicken tenders, not breasts; added extra garlic; added capers at the the end for a little twist. I also sprinkled with parmesan cheese before serving. The taste was even better today, DH said, since he stole the leftovers! Served with a green salad and garlic bread. Thanks MizzNezz for passing this one on.
My husband liked this more than I did. He, the French husband, said that he would put some French mustard in it at the broth stage, so I will try that to make him happy next time. I also added some shredded Parmesan and parsley to perk it up as it is rather beige when done. Healthy, low fat recipe though.