Chicken, Mushrooms and Sugar Snap Peas Over Rice

Name: Chicken, Mushrooms and Sugar Snap Peas Over Rice
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters Progresso® chicken broth (from 32 oz carton); 1 Tbsp cornstarch; 1 teaspoons finely chopped fresh thyme or tarragon; 2 garlic cloves, minced; 355 milliliters uncooked instant rice; 227 grams pkg whole mushrooms, quartered; 1 Tbsp olive oil; 0 teaspoons pepper; 0 teaspoons salt; 4 boneless skinless chicken breast halves; 255 grams pkg Green Giant® frozen sugar snap peas; 1 Tbsp cold water

Chicken, Mushrooms and Sugar Snap Peas Over Rice is A mixture of chicken broth, salt, mushrooms, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the instant white rice you could follow this main course with the Baked Rice Pudding as a dessert. From preparation to the plate, this recipe takes about 30 minutes.

Instructions

Cook rice in 1 1/2 cups water as directed on package.

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Water

Rice

Meanwhile, heat oil in large skillet over medium-high heat until hot.

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Cooking Oil

Equipment you will use

Frying Pan

Add garlic and mushrooms; cook about 4 minutes or until softened, stirring frequently.

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Mushrooms

Garlic

Add broth and thyme; bring to a boil.

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Broth

Thyme

Sprinkle chicken breast halves with salt and pepper; add to skillet. Reduce heat to medium-low; cover and cook about 10 minutes or until chicken is fork-tender and juices run clear, turning once.

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Chicken Breast Halves