Grubs and ’Shrooms Skillet

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  • 25 min prep time
  • 50 min total time
  • 10 ingredients
  • 6 servings

Ingredients

3
tablespoons olive oil
1 1/2
lb boneless skinless chicken breasts, cubed
1
medium onion, chopped (1/2 cup)
2
packages (4 oz each) sliced fresh wild mushroom medley (5 cups)
2
cups Progresso™ chicken broth (from 32-oz carton)
1
box (6 oz) original long-grain and wild rice mix
1
container (8 oz) sour cream
1/4
teaspoon salt
1/4
teaspoon pepper
3
to 4 tablespoons chopped fresh parsley

Directions

  1. 1 In 12-inch skillet, heat 1 tablespoon of the oil over medium-high heat. Cook chicken in oil in batches 5 minutes, stirring frequently, until no longer pink in center. Remove from skillet; cover to keep warm.
  2. 2 In same skillet, heat remaining 2 tablespoons oil over medium-high heat. Cook onion in oil 3 to 5 minutes, stirring occasionally, until softened. Add mushrooms; cook 5 minutes or until light golden brown. Add broth, scraping bottom of skillet to loosen browned particles.
  3. 3 Stir in rice mix with seasoning packet until blended. Heat to boiling; reduce heat to low. Cover; simmer 25 minutes or until rice is tender. Stir in chicken. Cook just until chicken is thoroughly heated. Remove from heat; stir in sour cream, salt and pepper. Sprinkle with parsley.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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