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Coach House Chicken
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- #46027
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
4 fresh or individually frozen boneless, skinless chicken breasts
2 cups boil-in-bag rice
1/4 cup butter or margarine
1/2 cup green onion, chopped
1 1/2 cup shiitake mushrooms, cut in half
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cloves garlic, minced
2 tablespoons white wine or vermouth
1 tablespoon olive oil
4 artichoke hearts, water-packed, quartered
directions
Rinse fresh chicken with cold water and pat dry, or remove protective ice glaze from frozen chicken by holding under lukewarm running water for 1-2 minutes. Pat dry. Cut chicken into strips.
Prepare rice according to package directions and set aside.
Melt butter in large skillet over medium-high heat. Add chicken and saute until lightly browned, about 10 minutes. Remove chicken and set aside.
Add green onions to pan and saute about 2 minutes more. Add mushrooms, salt, pepper and garlic. Continue cooking, stirring about 2 minutes more.
Add chicken, wine, olive oil and artichoke hearts. Simmer for 2 minutes or until chicken is thoroughly cooked.
Serve chicken and vegetables over rice, if desired.
added by
Wanda
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
October 14, 2014
I have fixed this recipe for my family for years and it is one of their favorites. A different, tasty way to serve chicken and vegetables over rice. My only change to it is that I use 12-14 green onions cut into about 1 inch long peices, even using some of the green part. Also, sometimes I add one more 1/2 chicken breast, so it is meatier. Otherwise I make it just according to the directions.