Post by chief_cook2 on Jun 5, 2003 11:49:08 GMT -6
Here's a quick-to-fix skillet dinner that is not only easy, but it won't
heat up the kitchen! It is a one-dish meal, but would also be good
served with a crisp green salad.
15-Minute Chicken and Rice Dinner
1 T (15 ml) oil
4 boneless, skinless chicken breast halves (about 1-1/4 pounds/560
g) (*)
1 can (10-3/4 oz/301 g) Cream of Chicken soup
1-1/2 cups (360 ml) water
1/4 teaspoon (1.25 ml) paprika
1/4 teaspoon (1.25 ml) pepper
2 cups (480 ml) instant white rice, uncooked
2 cups (480 ml) fresh OR frozen broccoli flowerets
Heat oil in large skillet. Add chicken; cook until browned. Remove
chicken.
Add soup, water, paprika and pepper to skillet; stir. Heat to a boil.
Stir in rice and broccoli. Top with chicken. Season chicken with
additional paprika and pepper; cover. Cook on low heat 5 minutes
or until chicken is cooked through.
Makes 4 servings.
(*) Pounding the chicken breast halves will both tenderize them and
allow them to cook quicker.
heat up the kitchen! It is a one-dish meal, but would also be good
served with a crisp green salad.
15-Minute Chicken and Rice Dinner
1 T (15 ml) oil
4 boneless, skinless chicken breast halves (about 1-1/4 pounds/560
g) (*)
1 can (10-3/4 oz/301 g) Cream of Chicken soup
1-1/2 cups (360 ml) water
1/4 teaspoon (1.25 ml) paprika
1/4 teaspoon (1.25 ml) pepper
2 cups (480 ml) instant white rice, uncooked
2 cups (480 ml) fresh OR frozen broccoli flowerets
Heat oil in large skillet. Add chicken; cook until browned. Remove
chicken.
Add soup, water, paprika and pepper to skillet; stir. Heat to a boil.
Stir in rice and broccoli. Top with chicken. Season chicken with
additional paprika and pepper; cover. Cook on low heat 5 minutes
or until chicken is cooked through.
Makes 4 servings.
(*) Pounding the chicken breast halves will both tenderize them and
allow them to cook quicker.