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Ingredients

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Directions

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  • Bring 4-1/4 cups water to a boil; add pilaf mixes, 1 of the flavoring packets (discard second packet) and white rice. Return to boil, then reduce heat to low. Cover and cook 25 to 30 minutes.

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  • Meanwhile, heat large nonstick skillet over medium-high heat; add oil, then butter. Season chicken with 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper and 1/2 teaspoon of the thyme. Add chicken in a single layer and cook 2 to 3 minutes per side; remove to plate and cover. Repeat with remaining chicken.

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Instructions Checklist
Instructions Checklist
  • Add mushrooms and remaining salt, pepper and thyme. Cook, stirring, 2 to 3 minutes or until tender. Raise heat to high; add marsala and cook, stirring, for 2 minutes; add tomatoes and 1 cup of the broth; cook 5 more minutes. Stir remaining 1/2 cup broth and cornstarch together. Reduce heat to medium-low; stir cornstarch mixture into pan. Add chicken and any liquid. Cover and simmer another 5 minutes until chicken is heated through.

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  • Place rice in a serving bowl. Place chicken on platter and pour sauce on top.

Nutrition Facts

7 g total fat; 2 g saturated fat; 104 mg cholesterol; 761 mg sodium. 48 g carbohydrates; 45 g protein;

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