Chicken, Mushrooms and Sugar Snap Peas over Rice

You may substitute 2 4.5 ounce jars of sliced mushrooms for the fresh if desired.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1 1⁄2 cups  uncooked  instant rice
• 1 1⁄2 cups water
• 1  tablespoon olive oil
• 2  garlic cloves, finely chopped
• 1 (8 ounce) package whole mushrooms, quartered
• 1  cup chicken broth
• 1⁄2 teaspoon  finely chopped fresh thyme or 1⁄2 teaspoon tarragon
• 4  boneless skinless chicken breasts
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 1  tablespoon cornstarch
• 1  tablespoon cold water
• 1 (9 ounce) box frozen sugar snap peas

Directions

1. Cook rice in 1 1/2 cups water as directed on package.
2. Meanwhile, in 10-inch skillet, heat oil over medium high heat until hot.
3. Add garlic and mushrooms; cook about 4 minutes, stirring frequently, until softened.
4. Add broth and thyme; heat to boiling.
5. Sprinkle chicken breasts with salt and pepper; add to skillet.
6. 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.
7. In small bowl, mix cornstarch with 1 tablespoon cold water until smooth.
8. Stir into chicken mixture.
9. Increase heat to medium-high.
10. Add sugar snap peas; cook about 5 minutes, stirring constantly, until sauce is slightly thickened and peas are hot.
11. Serve chicken with sauce and vegetables over rice.