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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

Description
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.

Ingredients
  • 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

Preparation
    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.

Serves
Makes 4 servings

SOURCE: Wylers®


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