One skillet wonder

Last week a fellow blogger and friend Chelle made this dish (Parmesan Chicken and Rice) and it looked wonderful. I decided that I would give it a try this week. The big bummer is that I had to leave out the mushrooms because my husband does not like them. It would have been so much better with them.

My husband really enjoyed this dish and even though I enjoyed it, I thought that it needed a bit more something. I might add some chili powder or red pepper flakes next time I make it to give it a little bit of a kick. The great thing about this meal is that it takes little to no time to cook and only dirties one pan. Less dishes is always a good thing in my kitchen. :)


Parmesan Chicken and Rice
(Source: CookingLight.com)

Ingredients
1 tablespoon olive oil
1/2 cup chopped onion
1 teaspoon bottled minced garlic
1/2 teaspoon dried thyme
1 (8-ounce) package presliced mushrooms
3/4 pound skinless, boneless chicken breast, cut into bite-sized pieces
1/2 cup dry white wine
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup uncooked instant rice
1 cup fat-free, less-sodium chicken broth
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/4 cup chopped fresh parsley

Preparation
Heat oil in a large nonstick skillet over medium-high heat. Add the onion, garlic, thyme, and mushrooms; sauté 5 minutes or until onion is tender. Add chicken; sauté 4 minutes or until the chicken is lightly browned. Add wine, salt, and pepper; cook 3 minutes or until liquid almost evaporates. Stir in rice and broth. Bring to a boil; cover, reduce heat, and simmer 5 minutes or until liquid is absorbed. Stir in cheese and parsley.

Yield 4 servings (serving size: about 1 cup)

Nutritional Information
CALORIES 395(18% from fat); FAT 8g (sat 2.8g,mono 3.7g,poly 0.8g); PROTEIN 29.9g; CHOLESTEROL 57mg; CALCIUM 171mg; SODIUM 656mg; FIBER 2g; IRON 4.1mg; CARBOHYDRATE 44.4g