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Milanese Chicken & Rice Skillet

Holidaycooking's picture
Ingredients
  Boneless skinless chicken breasts 1 Pound, thinly sliced
  Olive oil/Vegetable oil 2 Tablespoon
  Green onions 1 Cup (16 tbs), sliced
  Green bell pepper 1⁄4 Cup (4 tbs), chopped
  Garlic 2 Clove (10 gm), minced
  Oregano leaves 1 Teaspoon, dried
  Canned diced tomatoes 14 1⁄2 Ounce, undrained (1 Can)
  Canned chicken broth 13 3⁄4 Ounce (1 Can)
  Ground black pepper 1⁄4 Teaspoon
  Long grain white rice 1 Cup (16 tbs)
  Pitted ripe olives 1⁄2 Cup (8 tbs)
  Frozen peas 1⁄3 Cup (5.33 tbs) (Thawed)
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
  Chopped basil/2 teaspoons dried basil leaves 2 Tablespoon
  Chopped parsley/2 teaspoons parsley flakes 2 Tablespoon
Directions

In large skillet, saute chicken in oil until no longer pink in center.
Add green onions, bell peppers, garlic and oregano; stir to coat.
Add tomatoes, chicken broth and black pepper; bring to a boil.
Stir in rice.
Cover; reduce heat and cook 20 minutes or until most of the liquid is absorbed.
Stir in olives, peas, cheese, basil and parsley.

Recipe Summary

Cuisine: 
Italian
Course: 
Main Dish
Occasion: 
Christmas
Ingredient: 
Chicken

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