prep time
cook time
servings
4 to 6
4 to 6
WHAT YOU'LL NEED
 | ||
| Minute Rice® Instant Whole Grain Brown Rice | ||
| 2 cups (500 mL) | ||
| 8 | boneless skinless chicken thighs | |
| 1 tsp (5 mL) | each salt and pepper, divided | |
| 2 tbsp (30 mL) | butter, divided | |
| 3 cups (750 mL) | coarsely chopped mixed mushrooms | |
| 1 cup (250 mL) | chopped leeks or cooking onion | |
| 2 | cloves garlic, minced | |
| 3/4 tsp (4 mL) | dried thyme | |
| 1 cup (250 mL) | sodium-reduced chicken stock | |
| 1/3 cup (75 mL) | dry white wine | |
| ½ cup (125 mL) | frozen peas | |
| 1/3 cup (75 mL) | 18% cream | |
Chopped fresh parsley (optional) | ||
INSTRUCTIONS
Step 1: Season the chicken with half of the salt and pepper. Heat half of the butter in a large nonstick skillet over medium-high heat; brown chicken on both sides. Push the chicken thighs to the side of the pan and reduce the heat to medium
Step 2: Add the mushrooms, leeks, garlic, thyme and remaining salt and pepper; sauté for 5 to 7 minutes or until vegetables are golden and tender
Step 3: Stir in the rice, stock and wine; bring to a boil. Reduce the heat to low; cover and cook for 5 minutes. Stir in the cream and peas. Remove from heat
Step 4: Cover and let stand for 10 minutes. Uncover and stir in the remaining butter. Sprinkle with chopped fresh parsley (if using)
Note:
If the skillet handle isn't ovenproof, wrap it in aluminum foil for protection from the broiler.
If the skillet handle isn't ovenproof, wrap it in aluminum foil for protection from the broiler.
WHAT'S FOR DINNER?
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