Home Cooking Recipes
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Northern Italy's Chicken and Parsley
Chef:  Paul Compton - El Reno, OK          Category:  Main Dishes

Ingredients:
4 frozen, boneless, skinless chicken breasts
1 (16 0z.) can chicken broth
1/2 cup extra virgin olive oil
1 cup dried parsley flakes
1/2 teaspoon thyme
2 tablespoons lemon juice
2 (4 oz.) cans sliced mushrooms (optional)
1 box wild rice mix












Directions: In a large skillet, place the frozen chicken breasts, chicken broth, olive oil, parsley flakes, thyme, lemon juice and bring to boil. Leaving uncovered, reduce heat to low boil/high simmer and reduce (cook off) almost all of the liquid, do not boil dry (approx. 20 minutes). Prepare wild rice mix. After liquid in skillet has reduced by half, turn chicken and add mushrooms. Chicken will be fully cooked and ready to serve over wild rice when liquid is fully reduced but not dry. Serves 4 large servings.

Notes: For the healthy minded this is a perfectly balanced low fat meal.

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