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Simmered Chicken and Mushrooms

Simmered Chicken and Mushrooms

Simmered Chicken and Mushrooms

Simmering chicken in a white-wine broth makes this dish, cooked with mushrooms and white rice, extra tender and tasty!

Ingredients

  • ½ c. chicken broth
  • ½ onion
  • 1 ¼ lb. boneless, skinless chicken thighs, trimmed of excess fat
  • 2 c. reduced-sodium chicken broth
  • 2 tbsp. reduced-fat sour cream
  • 2 tbsp. Garlic & Herb Seasoning Blend
  • 1 c. long-grain white rice
  • 6 oz. can diced button mushrooms

Directions

  1. Put the broth and 2 teaspoons Mrs. Dash into a medium saucepan.
  2. Bring to a boil over high heat.
  3. Stir in the rice, cover, reduce heat to medium low and simmer 20 minutes, or until the liquid is absorbed.
  4. Meanwhile, coat a large, deep nonstick skillet with cooking spray and heat over medium-high heat.
  5. Sprinkle chicken with 1 tablespoon of the remaining Mrs. Dash.
  6. Add to hot pan and cook 2 to 3 minutes per side, or until nicely browned.
  7. Transfer to platter.
  8. Reduce heat to medium and add the onion and mushrooms to pan.
  9. Cook and stir 3 to 4 minutes or until onions are tender.
  10. Return the chicken and any accumulated juices to pan, burying chicken among onions and mushrooms.
  11. Add the chicken broth and remaining 1 teaspoon Mrs. Dash.
  12. Reduce heat to medium low, cover and simmer 15 to 20 minutes until chicken is no longer pink in center (160 degrees on an instant-read thermometer).
  13. Remove chicken and vegetables to platter or plates.
  14. Remove sauce from heat and stir in sour cream.
  15. Pour over chicken.
  16. Fluff rice with fork and serve alongside.