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.
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.
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