Parmesan Chicken and Rice

Ingredients

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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.

Source: cookinglight.com