Skillet Chicken and Rice by Linda Larsen

One-dish meals are a great time saver, not only in preparation but also in cleanup.

Serves 6

Calories: 320.74

Fat: 7.73 grams

Saturated Fat: 1.66 grams

Cholesterol: 100.68 mg

Sodium: 264.99 mg

1 tablespoon olive oil

2 pounds chicken parts, skinned

¼ cup flour

3 cups sliced mushrooms

4 carrots, sliced ½-inch thick

¾ cup long-grain white rice

1 onion, chopped

2 cloves garlic, minced

2 cups fat-free chicken broth

1 teaspoon poultry seasoning

⅛ teaspoon white pepper

Heat olive oil in large skillet over medium heat. Sprinkle chicken with flour. Brown chicken on both sides in hot oil, turning once, about 10 minutes. Remove chicken from skillet.
Add mushrooms, carrots, rice, onion, and garlic; cook and stir for 5 minutes. Add chicken broth, poultry seasoning, and pepper. Place chicken on top of rice mixture.
Bring to a simmer. Cover skillet and cook over low heat until rice is tender, liquid is absorbed, and chicken is thoroughly cooked, about 30 to 40 minutes. Serve immediately.

Low Fat, High Flavor Recipes