'Chicken Pandemoniyum'

We make many recipes from a series of low fat cookbooks written and self-published by two Canadians Janet and Greta Podleski. The three books are all best sellers (even if they are a little too 'cute' for my tastes, as in the recipe title above . . .) and Janet and Greta are even getting a cooking show on the food network.

I like the recipes because they are quick, easy, and involve ingredients that you would likely have on hand. We made this recipe a few days ago but I never got around to posting it. The prep is minimal, clean up an snap, and you end up with a hearty meal in just over 30 minutes. This isn't gourmet by any stretch of the imagination but man can not live on ramps, morels, tenderloin, and fine wine alone . . .

3 large boneless, skinless chicken breasts (about 1 1/4 lb)
2 tsp olive oil
1 8 oz package sliced mushrooms (or 3 cups of sliced mushrooms if you'd rather slice your own)
3/4 cup chopped onion
1 tsp minced garlic
1 package (6.3 oz/180 g) packaged Long Grain and Wild Rice blend (I use Uncle Ben's)
1 1/4 low-fat, low sodium chicken broth
1/2 cup dry white wine
1/2 cup freshly grated Parmesan cheese

Cut the chicken breasts into large chunks . Heat oil in a large, non-stick skillet with a tight fitting lid. Add the chicken pieces and cook over medium heat for about 4 minutes, stirring often, until the chicken is lightly browned all over. Remove from skillet and set aside.

Add the mushrooms, onions, and garlic to the same skillet. Cook, stirring often, until the vegetables begin to soften (about 3 minutes). If the vegetables start to stick add a small amount of water or broth.

Add the rice and seasoning pouch which comes with the rice. Mix well and cook for 30 seconds. Stir in the broth and the wine. Return the chicken to the skillet. Bring the mixture to a boil. Reduce heat to medium-low, cover, and simmer for about 20 minutes (or until the rice is soft and the liquid absorbed). Remove from heat. Let stand, covered, for 10 minutes. Stir in the cheese and serve immediately.

Makes 4 servings

Calories - 404

We serve this with a green and salad and a piece of fruit for a hearty dinner.

Comments

[Kim]

Mmm..sounds like a good weeknight supper. Thanks for the tip to check out the diet recipes (after weighing in this morning, I'll poke around some more. :D)

[Jerry]

Kim - I've had a good week dietwise so I'll be posting more of my low-fat recipes shortly!

It is funny how success ebbs and flows.