Seasonal Recipes

Baked Chicken Continental Recipe

Baked Chicken Continental

Baked Chicken Continental Recipe

Ingredients

  • 2/3 cup uncooked brown rice
  • 2 tablespoons plus 2 teaspoons cornstarch, divided
  • 1/4 teaspoon garlic-herb seasoning blend
  • 4 boneless skinless chicken breast halves (5 ounces each)
  • 1 tablespoon olive oil
  • 3/4 pound sliced fresh mushrooms
  • 6 green onions, thinly sliced
  • 1/4 cup balsamic vinegar
  • 2 garlic cloves, minced
  • 1 tablespoon capers, drained
  • 3/4 cup reduced-sodium chicken broth
  • 1 bay leaf
  • 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
  • 2 teaspoons cold water

Directions

  • Cook rice according to package directions. In a small bowl, combine 2 tablespoons cornstarch and the seasoning blend; sprinkle over chicken on both sides.
  • In a large skillet over medium heat, brown chicken in oil. Remove and keep warm. Add mushrooms and onions to the pan; cook and stir for 3 minutes. Add the vinegar, garlic and capers; cook and stir 2 minutes longer.
  • Return chicken to the pan; carefully add the broth, bay leaf and thyme. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until a meat thermometer reads 170°.
  • Combine the remaining cornstarch with the water until smooth; stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard bay leaf.
  • Serve chicken and mushrooms with rice.

Baked Chicken Continental Recipe 1

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