Tarragon Chicken and Rice
Source of Recipe
Mr. Food's Easy Cooking
List of Ingredients
3 tbsp vegetable oil
4 boneless, skinless chicken breast halves
1 large onion, chopped
1 cup uncooked long-grain rice
1 package chicken and mushroom seasoning mix for rice
2 cups water
1/2 cup milk
1/2 tsp dried tarragon
1 pkg (10 oz) frozen peas and carrots, thawedRecipe
IN a large nonstick skillet, heat 2 tbsp of the oil over medium-high heat. Add chicken and cook 2 to 3 minutes on each side, or until browned but not cooked through. Remove from skillet and keep warm.
In the same skillet, heat remaining 1 tbsp oil over medium-high heat. Add onion and cook 4 minutes, or until softened, stirring constantly. Stir in rice and cook 1 minute, stirring constantly. Stir in seasoning mix, water, milk and tarragon.
Return chicken to the skillet. Reduce heat to medium-low, cover and cook 10 minutes. Stir in peas and carrots. Cover and cook 8 to 10 minutes, or until rice is tender and chicken is no longer pink inside.
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