Chicken and Basil Rice

Substitute a packaged wild rice combo for plain rice to turn this skillet main dish into dinner for company.

GreenGiantRecipe by GreenGiant

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30 minutes

30 minutes



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    Ingredients

    • 4  boneless skinless chicken breast halves
    • 1  cup sliced fresh mushrooms
    • 1  medium onion, sliced
    • 1  carrot, thinly sliced
    • 1  teaspoon olive oil
    • 1  (14 1/2-oz.) can ready-to-serve fat-free chicken broth with 1/3 less sodium
    • 1  tablespoon All Purpose Flour
    • 1 3/4  cups uncooked instant white or brown rice
    • 1/2  teaspoon dried basil leaves or 2 tablespoons chopped fresh basil

    Directions

    1. 1Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add chicken; cover and cook 3 minutes on each side or until lightly browned. Remove chicken from skillet; cover to keep warm.
    2. 2Add mushrooms, onion and carrot to same skillet; drizzle with oil. Cover; cook 1 minute.
    3. 3Meanwhile, in small bowl, combine 1/4 cup of the broth and the flour; blend well. Stir remaining broth and flour mixture into vegetables in skillet.* Add rice and basil; mix well. Place chicken on top of mixture. Bring to a boil. Reduce heat to medium-low; cover and cook 10 to 12 minutes or until most of liquid is absorbed and chicken is no longer pink in center.
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