Chicken: 20-Minute Chicken & Brown Rice Pilaf

1. 1

   Heat oil in non-stick skillet.

2. 2

   Add chicken; cook until browned on both sides.

3. 3

   Remove chicken.

4. 4

   Add 1/2 cup water and chicken bouillon granules; stir.

5. 5

   Bring to boil.

6. 6

   Stir in sliced mushrooms, chopped onion, peas and rice.

7. 7

   Top with chicken; cover.

8. 8

   Cook on low-heat 5 minutes or until chicken is cooked through.

9. 9

   Let stand 5 minutes before servings.

10. 10

    Serve 2 fresh apricots, or 4 halves canned in juice with whipped topping for dessert.

* Per serving · 4 servings · Values may vary.

No additional tips available.