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chicken breasts onion margarine cornstarch chicken broth carrot oregano nutmeg brown rice Parmesan cheese
Viewed: 45 - Published at: 4 years agoIngredients
- 3/4 lb. boned chicken breasts
- 1 medium onion, chopped
- 2 Tbsp. margarine
- 1 Tbsp. cornstarch
- 1 can chicken broth
- 1 pkg. (10 oz.) Birds Eye chopped spinach, thawed and well drained
- 1/2 c. small carrot sticks
- 1/2 tsp. oregano
- dash of nutmeg
- 1 1/2 c. Minute instant brown rice
- 2 Tbsp. grated Parmesan cheese
Method
- Cook and stir chicken and onion in hot margarine in large skillet until lightly browned, about 5 minutes.
- Stir cornstarch into broth.
- Add to chicken with spinach, carrots, oregano and nutmeg.
- Bring to a full boil.
- Stir in rice and simmer 5 minutes. Cover; remove from heat.
- Let stand 5 minutes.
- Stir in cheese.
