I don't remember where I got this recipe, but it's good. It's quick and easy, too.
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Ingredients Three (or four) boneless, skinless chicken breasts One medium size Vidalia onion One 8 oz. package of fresh, sliced mushrooms One 10 oz. package of frozen chopped broccoli 1/2 cup of sour cream 1/2 cup of fresh grated Parmesan cheese Two Tbs. olive oil Two Tbs. butter One 6 oz. package of Zatarain's chicken flavored rice mix One chicken bouillon cube One Tbs. of minced garlic Spices: Salt, pepper |
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Preparation:
1. Peel and chop the onions to a size suitable to your liking.
2. Grate the fresh Parmesan cheese.
3. If you had rather keep the breasts whole, that's cool, but I cut them into
large bite size bits. If you're going to cut them up, now's the time.
4. Thaw the brocolli out... you'll want it completely thawed.
5. Pre-heat oven to 350°
Instructions:
Get the butter and olive oil hot...
Toss in the garlic and onions and begin sauteing. Give them about a 5 minute head start.
Then throw in the mushrooms, and finish sauteing. Remove, strain, and set aside.
Now, brown the chicken; about 4 to 7 minutes per side depending on size.
It doesn't have to be completely done, just browned on the outside.
Remove and set it aside too.
Pour the water into the frying pan as required by the rice mix.
Add the bouillon cube and let it disolve as the water comes up to temp.
Now, add the chicken, rice, the rice seasoning mix, the onions and mushrooms, and stir.
Plop that in the oven for about half of the rice cook time (typically 10 to 12 minutes).
Now, stir in the sour cream and broccoli.
Top it off with the Parmesan cheese and return it to the oven.
Cook until the rice is done and the Parmesan is slightly browned.
Enjoy!