Parmesan Chicken And Rice

• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 1 teaspoon bottled minced garlic
• 1/2 teaspoon dried thyme
• 1 (8 ounce) package mushrooms, sliced
• 3/4 boneless skinless chicken breast, cut into bite-sized pieces
• 1/2 cup dry white wine
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup uncooked instant rice
• 1 cup reduced-sodium chicken broth
• 1/2 cup grated parmesan cheese
• 1/4 cup chopped fresh parsley

1. Heat oil in a large nonstick skillet over medium-high heat.
2. Add the onion, garlic, thyme, and mushrooms:saute 5 minutes or until onion is tender.
3. Add chicken; saute 4 minutes or until the chicken is lightly browned.
4. Add wine, salt, and pepper; cook 3 minutes or until liquid almost evaporates.
5. Stir in rice and broth. Bring to a boil: cover, reduce heat and simmer 5 minutes or until liquid is absorbed.
6. Stir in cheese and parsley.
7. Eat.

olive oil, onion, garlic, thyme, mushrooms, chicken breast, white wine, salt, pepper, rice, chicken broth, parmesan cheese, parsley

Taken from www.food.com/recipe/parmesan-chicken-and-rice-216780 (may not work)