Monday, March 23, 2009

Skillet Chicken with Rice Pilaf and Asparagus

I tried this last night and it was wonderful!

1/4 Cup Extra Virgin Olive Oil
Poultry Seasoning (lightly dust each piece of chicken)
Boneless, Skinless Chicken Breast
1 cup Rice (not instant; white or brown)
1 cup Asparagus (fresh or canned)
2 cups Chicken Broth (low sodium)
1 tsp Garlic (or small clove fresh garlic)
Salt and Pepper as desired.

  • Heat oil in skillet. Add chicken and cook until lightly brown on both sides.
  • Once chicken is brown, remove from pan. Add chicken broth, rice, and garlic.
  • Bring rice to boil and reduce heat to medium-low. Place chicken back in skillet with rice and add asparagus. Add salt and pepper to taste. Simmer for 10 minutes (maybe less. allow the rice to thicken up).

I made this recipe and added a side of green beans and garlic toast. It was so yummy! I have actually never used that much olive oil. The oil and seasoning gave the chicken a very nice taste! Sorry I didn't take any pictures - maybe next time!