INGREDIENTS
1 pound chicken breast, cubed
1 Tablespoon olive oil
1 Tablespoon Italian Seasoning
salt and pepper
1 cup long grain rice, uncooked
2½ cups chicken broth
6 ounces sliced mushrooms, about 1 cup
½ cup heavy whipping cream
¼ cup shredded parmesan cheese, (I prefer freshly grated)
salt and pepper to taste
chopped parsley and freshly shredded parmesan cheese, for garnish
INSTRUCTIONS
1 pound chicken breast, cubed
1 Tablespoon olive oil
1 Tablespoon Italian Seasoning
salt and pepper
1 cup long grain rice, uncooked
2½ cups chicken broth
6 ounces sliced mushrooms, about 1 cup
½ cup heavy whipping cream
¼ cup shredded parmesan cheese, (I prefer freshly grated)
salt and pepper to taste
chopped parsley and freshly shredded parmesan cheese, for garnish
INSTRUCTIONS
- In a medium-sized pot or skillet add the olive oil and turn to medium-high heat. Add the chicken to the skillet along with Italian Seasoning and salt and pepper and cook until the chicken is no longer pink and cooked throughout.
- Add the uncooked rice to the skillet, chicken broth, and mushrooms. Reduce heat to medium-low and cover and let simmer for 15-20 minutes until rice is cooked and tender.
- Stir in heavy cream and parmesan cheese and salt and pepper to taste. Garnish with freshly grated parmesan and fresh chopped parsley.
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