Chicken and Wild Rice Skillet

PREP 5 MIN COOK 45 MIN SERVES 4

3 large boneless skinless chicken breasts (about 1 1/4lbs / 568g)
2 tsp olive oil
3 cups sliced mushrooms (8oz / 227g package of preliced mushrooms)
3/4 cup chopped onions
1 tsp minced garlic
1 pkg (6.3oz / 180g) Uncle Ben's Long Grain & Wild Rice original recipe
1 1/4 cups reduced-sodium chicken broth
1/2 cup dry white wine
1/2 cup freshly grated Parmesan cheese

You will need a 10-inch, non-stick skillet with a tight-fitting lid for this recipe.

1. Cut chicken breasts into large chunks (about 6-10 pieces per breast). Heat oil in skillet over medium-high heat. Add chicken pieces and cook for about 4 minutes, stirring often, until chicken is lightly browned all over. Remove chicken from skillet and set aside.

2. Add mushrooms, onions and garlic to the same skillet. Cook and stir until vegetables begin to soften, about 3 minutes. If vegetables start to stick, add a little water or broth.

3. Add rice and seasoning pouch. Mix well and cook for 30 seconds. Stir in broth and wine. Return chicken to skillet. Bring mixture to a boil. Reduce heat to medium-low, cover and simmer for about 20 minutes, until rice is tender and liquid is absorbed. Remove from heat. Let stand, covered, for 10 minutes. Stir in Parmesan cheese and serve immediately.

PER SERVING (1 CUP): 404 CAL, 6.3G TOTAL FAT (2G SAT FAT), 41G PROT, 37G CARB, 1.8G FIB, 89MG CHOL, 672MG SOD

Simple recipe with a simple taste. Nothing spicy about this one, so if you're not in-to spicyness or intense flavours then this recipe is just "the recipe" for you! ;-)