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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
  • Total Time
    Prep: 30 min. Cook: 40 min.
  • Makes
    2 servings

Ingredients

  • 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

Directions

  • 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 thyme. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until a 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.

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