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Chicken Continental for Two

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


  • 1/3 cup uncooked brown rice
  • 1 tablespoon plus 1 teaspoon cornstarch, divided
  • 1/8 teaspoon garlic-herb seasoning blend
  • 2 boneless skinless chicken breast halves (5 ounces each)
  • 1-1/2 teaspoons olive oil
  • 2-1/2 pounds sliced fresh mushrooms
  • 2 green onions, thinly sliced
  • 2 tablespoons balsamic vinegar
  • 1 garlic clove, minced
  • 1-1/2 teaspoons capers, drained
  • 1/3 cup reduced-sodium chicken broth
  • 1 bay leaf
  • 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
  • 2 teaspoons cold water


  • Cook rice according to package directions. In a small bowl, combine 1
  • tablespoon 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

2 of 2

Chicken Continental for Two (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: 2 servings.
Nutritional Facts: 1 serving equals 474 calories, 10 g fat (2 g saturated fat), 78 mg cholesterol, 265 mg sodium, 55 g carbohydrate, 8 g fiber, 48 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.