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Chicken, Mushrooms and Sugar Snap Peas over Rice

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“You may substitute 2 4.5 ounce jars of sliced mushrooms for the fresh if desired.”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook rice in 1 1/2 cups water as directed on package.
  2. Meanwhile, in 10-inch skillet, heat oil over medium high heat until hot.
  3. Add garlic and mushrooms; cook about 4 minutes, stirring frequently, until softened.
  4. Add broth and thyme; heat to boiling.
  5. Sprinkle chicken breasts with salt and pepper; add to skillet.
  6. Reduce heat to medium-low; cover and cook about 10 minutes or until juice of chicken is clear when center of thickest part is cut (170*), turning once.
  7. In small bowl, mix cornstarch with 1 tablespoon cold water until smooth.
  8. Stir into chicken mixture.
  9. Increase heat to medium-high.
  10. Add sugar snap peas; cook about 5 minutes, stirring constantly, until sauce is slightly thickened and peas are hot.
  11. Serve chicken with sauce and vegetables over rice.

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