Chicken and Mushrooms with Brown Rice

• 2 tbsp. olive oil
• 1 1/4 lb. skinless, boneless chicken thighs
• 1 package sliced cremini mushrooms
• 2 medium stalks celery
• 1 tsp. chopped fresh thyme leaves
• 1 can chicken broth
• 1 c. instant brown rice
• 1/2 c. dry white wine
• 1/4 tsp. salt
• 1/4 tsp. coarsely ground black pepper
• 8 baby summer squash

1. In 12-inch skillet, heat oil on medium-high until hot.
2. Add chicken and cook, covered, 5 minutes.
3. Reduce heat to medium; turn chicken and cook, covered, 5 more minutes.
4. Transfer to plate.
5. To same skillet, add mushrooms, celery, and thyme; cook 5 minutes or until vegetables are softened, stirring occasionally.
6. Add broth, rice, wine, salt, and black pepper; heat to boiling.
7. Return chicken to skillet.
8. Reduce heat to low; cover and simmer about 12 minutes or until juices run clear when thickest part of chicken is pierced with knife, and rice is cooked.
9. Serve with squash.Nutritional information is based on 1 serving without squash.

olive oil, skinless, cremini mushrooms, stalks celery, thyme, chicken broth, instant brown rice, white wine, salt, ground black pepper

Taken from www.delish.com/recipefinder/chicken-mushrooms-brown-rice-ghk0208 (may not work)