2005-08-11 / Arts & Entertainment

Get A Jump On Dinner

Stovetop Chicken With Mushrooms

Makes 4 servings 

4 skinless, boneless chicken breast halves (about 6 ounces each)

2 tablespoons olive or vegetable oil

3/4 cup dry white wine or water

2 Wyler’s Chicken-Flavor Bouil-lon Cubes or 2 teaspoons Wyler’s Chicken-Flavor Bouillon Granules

1 (8-ounce) package sliced fresh mushrooms

2 cups cooked rice

In medium skillet, cook chicken in hot oil until golden brown. Add wine (or water) and bouillon cubes. Cook at high heat for 2 to 3 minutes or until bouillon cubes dissolve and liquid is reduced. Add mushrooms. Cover and simmer 10 to 15 minutes or until chicken in fully cooked. Serve with hot rice.

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