Ingredients:
4 -6 chicken breasts, flattened out
1 (8 7/8 ounce) packets of uncle ben’s garlic and butter flavorful rice pilaf mix
1 (10 1/2 ounce) cans cream of mushroom soup
1/4 cup milk
1 tablespoon white wine
2 tablespoons vegetable oil
3 tablespoons butter ( unsalted)
3 garlic cloves, mashed
1/2 cup of shredded parmesan cheese
salt and pepper
Directions:
In a saucepan, add oil and 2 tablespoons of butter; let melt and then add chicken breasts. Cook until golden brown and juices run clear.
While chicken is cooking, follow package directions for rice (it takes about 10 to 15 minutes I’ve found).
In saucepan deglaze pan with wine.
Don’t get rid of those yummy brown bits–it gives this sauce flavor.
Add garlic, cream of mushroom soup and milk; stir until creamy.
Add cheese.
When rice is cooked, pour into mushroom mixture. Add chicken and season with salt and pepper.
Let cook for another 5 minutes.
Serve with salad and garlic bread. Serves 4.
You can also leave the rice separate and just put the chicken in the sauce–either way, it’s your choice.
Servings: 4-6
Time preparation: 5 min.
Time total: 35 min.