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Get a Jump on Dinner

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Stovetop Chicken With Mushrooms

(Family Features) - Avoid the last-minute dinner crunch by keeping your pantry and freezer stocked with the makings of easy and delicious meals.

This time of year many moms find themselves wondering, "Why does back-to-school time translate into back-to-the-kitchen time?"

This fall, as always, busy families are even busier, with Mom serving up superfast before-school breakfasts, doing assembly- line lunch packing late at night and rushing to prep a healthy dinner between the end of the school day and the evening's activities.

However, multiple solutions to the daily dinner dilemma lie right inside your cupboard door. By keeping a variety of convenience items on hand, you can head off the suppertime crunch.

"Stock your pantry with essentials like dried pastas and rice, canned beans and a good selection of non-perishable condiments and simple seasonings, such as spices and bouillon cubes," suggests Jeff Wagers, Heinz Corporate Chef.

These pantry staples - and a freezer stocked with frozen meats, such as chicken breasts, ground beef or pork chops - result in quick, easy, last-minute meals, says Wagers.

"You don't need to plan a week's worth of meals or head to the grocery store several times a week if you have a well-stocked pantry and freezer," he notes. "The great thing about having key ingredients on hand is that you can transform something like instant rice, bouillon cubes and chicken into a fast and delicious family meal."

Stovetop Chicken With Mushrooms

Stovetop Chicken With Mushrooms, utilizes Wyler's Chicken-Flavor Bouillon Cubes for a quick flavor punch, along with other staples such as instant rice and skinless, boneless chicken breasts.

  • 4 skinless, boneless chicken breast halves (about 6 ounces each)
  • 2 tablespoons olive or vegetable oil
  • 3/4 cup dry white wine or water
  • 2 Wyler's Chicken-Flavor Bouillon Cubes or 2 teaspoons Wyler's Chicken-Flavor Bouillon Granules
  • 1 (8-ounce) package sliced fresh mushrooms
  • 2 cups cooked rice

    1. In medium skillet, cook chicken in hot oil until golden brown. Add wine (or water) and bouillon cubes. Cook at high heat for 2 to 3 minutes or until bouillon cubes dissolve and liquid is reduced. Add mushrooms. Cover and simmer 10 to 15 minutes or until chicken in fully cooked. Serve with hot rice.

Makes 4 servings

SOURCE: Wylers®

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