Skillet Chicken And Rice

• 3 Tbsp. butter or margarine
• 2 chicken breasts, legs or thighs
• salt and pepper
• 1/2 c. water
• 1/2 c. raw regular rice
• 2 Tbsp. instant minced onion
• 1/2 tsp. oregano
• 1/4 tsp. salt
• 1 (13 3/4 oz.) can chicken broth (about 1 3/4 c.)
• 2 Tbsp. toasted, slivered almonds (optional)

1. Heat automatic skillet to 350u0b0; melt butter.
2. Add chicken and sprinkle both sides with salt and pepper.
3. Brown chicken on both sides.
4. Turn heat to simmer.
5. Cover pan and cook for 10 minutes. Add the water.
6. Cover the pan and continue to cook until chicken is tender (about 15 minutes).
7. Add rice.
8. Pour enough water into broth to make 2 cups of liquid.
9. Add broth and remaining ingredients to chicken and rice in pan.
10. Cover and simmer for 20 to 25 minutes or until moisture is absorbed and rice is fluffy. Stir in almonds, if desired.

butter, chicken breasts, salt, water, regular rice, onion, oregano, salt, chicken broth, almonds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=462252 (may not work)