Bourbon Chicken And Vegetables
|Vegetable cooking spray||1|
|Olive oil||2 Teaspoon|
|Skinned boned chicken breast halves||16 Ounce (4 Halves, 4 Ounce Each)|
|Fresh mushrooms||8 Ounce, quartered|
|Zucchini||8 Ounce, cut into 1/4-inch-thick slices|
|Canned no salt added chicken broth||1⁄2 Cup (8 tbs) (Undiluted)|
|Reduced-calorie margarine||2 Teaspoon|
|Chopped fresh parsley||1 Tablespoon|
|Cooked long grain rice||4 Cup (64 tbs) (Cooked Without Salt Or Fat)|
Coat a large nonstick skillet with cooking spray; add oil.
Place over medium-high heat until hot.
Add chicken; cook 3 minutes on each side.
Sprinkle with salt and pepper.
Place mushrooms and zucchini over chicken.
Pour broth and bourbon over chicken and vegetables.
Cover, reduce heat, and simmer 15 minutes.
Uncover and cook 5 additional minutes.
Transfer chicken and vegetables to a serving platter, using a slotted spoon; keep warm.
Bring chicken broth mixture in skillet to a boil; cook 2 minutes.
Add margarine and parsley, stirring until margarine melts.
To serve, place 1 cup rice on each plate, and top evenly with chicken mixture.
Spoon chicken broth mixture evenly over chicken and vegetables.