Friday, February 12, 2010

Skillet Chicken Divan

1tablespoon butter or margarine
4boneless skinless chicken breasts (about 1 lb)

Water called for on brown rice package for 1 cup uncooked rice
2tablespoons Dijon mustard
1/4teaspoon salt
1/8teaspoon pepper
1cup uncooked quick-cooking brown rice
3cups Green Giant Select® frozen broccoli florets, thawed (from 14-oz bag)
1/2cup shredded Cheddar or American cheese (2 oz)
1.Melt butter in 10-inch nonstick skillet over medium-high heat. Add chicken; cook 1 to 2 minutes on each side or until browned.
2.Remove chicken from skillet. Add water, mustard, salt and pepper to skillet; stirring with wire whisk until blended. Heat to boiling. Stir in rice; return to boiling. Place chicken pieces and broccoli over rice. Reduce heat to low; cover and simmer about 10 minutes or until most of liquid is absorbed and juice of chicken is clear when center of thickest part is cut (170°F).
3.Sprinkle with cheese; cover and let stand 5 minutes.

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