I know it doesn't look like much in the photo, but this dish (towards the back of the plate) was really delicious. It's a recipe I had been saving from Cooking Light for about four years and for some reason just now got around to making it. I started doing Weight Watchers online about three weeks ago in an attempt to lose a little weight before our upcoming beach vacation, so I really appreciate 'light' recipes nowadays. I will definitely make this again. (The other thing you see on the plate is some Parmesan-crusted baked zucchini... it didn't have as great of a flavor as I had hoped so I don't think I'll be making it again.)
I also want to mention that Jason did a lot of work on this dish while I prepared the zucchini. He's getting better and better in the kitchen. Now if only he could say the same about my learning to drive a manual transmission!
1 tablespoon olive oil
1/2 cup chopped onion
1 teaspoon 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, lower-sodium chicken broth
1/2 cup grated fresh Parmesan cheese
1/4 cup chopped fresh parsley
Heat oil in a large, nonstick skillet over medium-high heat. Add the onion, garlic, thyme, and mushrooms; saute 5 minutes or until onion is tender. Add chicken; saute 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.
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