Thursday, January 12, 2012


1 to 2 tbsp canola or olive oil
4 small (1 lb total) boneless skinless chicken breast halves
1 1/2 cups water
1 can condensed cream of chicken soup
1/4 tsp paprika
1/4 tsp black pepper
1 1/2 cups quick cook rice, uncooked
2 cups fresh broccoli flowerets (or frozen, thawed)

In a large skillet, heat the oil over medium-high heat.  When the oil is hot, add the chicken and place lid on skillet.  Cook approximately 4 minutes per side or until cooked through.  Remove from skillet.

Add the water, soup, paprika, and pepper to the skillet, stirring to blend.  Bring the mixture to a boil.  Stir in the rice and broccoli; top with chicken.  Replace lid on skillet and cook on low for 5 minutes or until rice is cooked.

Serves 4.

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.