Chicken Rice Provencal

This is another one of the "chicken stuff" recipes my friends and family request. I love that it has tons of garlic. Yummy! It was on the back of a Riceland Brown Rice box. Serve with a mixed green salad and you're in for a satisfying meal.

• Ready In: 1 hr
• Serves: 4

Ingredients

• 1  tablespoon olive oil
• 3⁄4 lb boneless skinless chicken breast, cut into bite sized pieces
• 1  cup  sliced fresh mushrooms
• 1  cup  chopped onion
• 4  teaspoons  minced fresh garlic
• 1 (14 1/2ounce) can diced tomatoes, undrained
• 1⁄2 cup chicken broth
• 1  teaspoon kosher salt
• 3⁄4 teaspoon dried oregano leaves
• 3  cups cooked brown rice
• 1⁄4 cup  chopped fresh parsley

Directions

1. Heat a large skillet over medium-high heat, add oil and heat through. Add chicken and cook until lightly browned, about 6-10 minutes (I think the key to this recipe is to sear and caramelize the chicken.).
2. Add mushrooms, onion and garlic. Reduce heat to medium; cook and stir 5 minutes or until onion is lightly browned. Stir in tomatoes, broth, salt and oregano; bring to boil.
3. Reduce heat to simmer; cover and cook 30 mins., stirring once or twice.
4. Just before serving stir in parsley. You can also add the rice at this time and heat through or serve over rice.