Chicken Rice Provencal

• 1 tablespoon olive oil
• 3/4 lb boneless skinless chicken breast, cut into bite sized pieces
• 1 cup sliced fresh mushrooms
• 1 cup chopped onion
• 4 teaspoons minced fresh garlic
• 1 (14 1/2 ounce) can diced tomatoes, undrained
• 1/2 cup chicken broth
• 1 teaspoon kosher salt
• 3/4 teaspoon dried oregano leaves
• 3 cups cooked brown rice
• 1/4 cup chopped fresh parsley

1. Heat a large skillet over medium-high heat, add oil and heat through. Add chicken and cook until lightly browned, about 6-10 minutes (I think the key to this recipe is to sear and caramelize the chicken.).
2. Add mushrooms, onion and garlic. Reduce heat to medium; cook and stir 5 minutes or until onion is lightly browned. Stir in tomatoes, broth, salt and oregano; bring to boil.
3. Reduce heat to simmer; cover and cook 30 mins., stirring once or twice.
4. Just before serving stir in parsley. You can also add the rice at this time and heat through or serve over rice.

olive oil, boneless skinless chicken breast, mushrooms, onion, fresh garlic, tomatoes, chicken broth, kosher salt, oregano, brown rice, parsley

Taken from www.food.com/recipe/chicken-rice-provencal-250229 (may not work)