Chicken, Mushrooms And Sugar Snap Peas Over Rice

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 1/2 cups uncooked instant rice
• 1 1/2 cups water
• 1 tablespoon olive oil
• 2 garlic cloves, finely chopped
• 1 (8 ounce) package whole mushrooms, quartered
• 1 cup chicken broth
• 1/2 teaspoon finely chopped fresh thyme or 1/2 teaspoon tarragon
• 4 boneless skinless chicken breasts
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon cornstarch
• 1 tablespoon cold water
• 1 (9 ounce) box frozen sugar snap peas

Recipe

• 1 cook rice in 1 1/2 cups water as directed on package.
• 2 meanwhile, in 10-inch skillet, heat oil over medium high heat until hot.
• 3 add garlic and mushrooms; cook about 4 minutes, stirring frequently, until softened.
• 4 add broth and thyme; heat to boiling.
• 5 sprinkle chicken breasts with salt and pepper; add to skillet.
• 6 reduce heat to medium-low; cover and cook about 10 minutes or until juice of chicken is clear when center of thickest part is cut (170*), turning once.
• 7 in small bowl, mix cornstarch with 1 tablespoon cold water until smooth.
• 8 stir into chicken mixture.
• 9 increase heat to medium-high.
• 10 add sugar snap peas; cook about 5 minutes, stirring constantly, until sauce is slightly thickened and peas are hot.
• 11 serve chicken with sauce and vegetables over rice.