Parmesan Chicken and Rice

Underwhelming.  It has all the best intentions but just not tasty enough.  You'd need to add a lot more cheese, maybe less rice, something to spice up the chicken and maybe some mustard to kick it up a level.  Adding thyme helped.

2 servings

15 calculated points

Chardonnay

Ingredients

• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 1 clove minced garlic
• 1/2 teaspoon dried thyme
• 1 (8-ounce) package presliced mushrooms
• 1.5 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, less-sodium chicken broth
• 1 ⁄2 cup grated fresh Parmesan cheese
• 1/4 cup chopped fresh parsley

Directions

Heat oil in a large nonstick skillet over medium-high heat. 
Add the onion, garlic, thyme, and mushrooms; sauté 5 minutes or until onion is tender. Add chicken; sauté 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.