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Chicken Continental

Chicken Continental
Mushroom lovers rejoice! This moist chicken perfectly combines garlic and mushrooms into a flavorful entree. —Rebecca Baird, Salt Lake City, Utah
4 ServingsPrep: 30 min. Cook: 40 min.

Ingredients

  • 2/3 cup uncooked brown rice
  • 2 tablespoons plus 2 teaspoons cornstarch, divided
  • 1/4 teaspoon garlic-herb seasoning blend
  • 4 boneless skinless chicken breast halves (5 ounces each)
  • 1 tablespoon olive oil
  • 3/4 pound sliced fresh mushrooms
  • 6 green onions, thinly sliced
  • 1/4 cup balsamic vinegar
  • 2 garlic cloves, minced
  • 1 tablespoon capers, drained
  • 3/4 cup reduced-sodium chicken broth
  • 1 bay leaf
  • 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
  • 2 teaspoons cold water

Directions

  • Cook rice according to package directions. In a small bowl, combine 2
  • tablespoons cornstarch and the seasoning blend; sprinkle over
  • chicken on both sides.
  • In a large skillet over medium heat, brown chicken in oil. Remove and
  • keep warm. Add mushrooms and onions to the pan; cook and stir for 3
  • minutes. Add the vinegar, garlic and capers; cook and stir 2 minutes
  • longer.
  • Return chicken to the pan; carefully add the broth, bay leaf and
© Taste of Home 2013

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Chicken Continental (continued)

Directions (continued)

  • thyme. Bring to a boil. Reduce heat; cover and simmer for 10 minutes
  • or until a meat thermometer reads 170°.
  • Combine the remaining cornstarch with the water until smooth; stir
  • into the pan. Bring to a boil; cook and stir for 2 minutes or until
  • thickened. Discard bay leaf. Serve chicken and mushrooms with rice.
  • Yield: 4 servings.
Nutrition Facts: 1 chicken breast half with 3/4 cup mushroom mixture and 1/2 cup rice equals 354 calories, 8 g fat (2 g saturated fat), 78 mg cholesterol, 265 mg sodium, 35 g carbohydrate, 4 g fiber, 35 g protein. Diabetic Exchanges: 4 lean meat, 2 starch, 1 vegetable, 1/2 fat.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013