8 boneless skinless chicken thighs
1/2 c italian dressing
1 c chicken broth
2 c green beans, trimmed, halved
1 c minute white rice, uncooked
1/4 c sliced almonds
Toss chicken with dressing in resealable plastic bag. Add chicken with dressing to large nonstick skillet on medium-high heat; cook 4 min on each side or until browned.
Stir in broth; bring to boil. Cover; simmer 10 minutes. Add beans; cook 5 min or until chicken is cooked through.
Remove chicken from skillet. Add rice and almonds. Remove from heat; cover. Let stand 5 minutes. Service chicken over rice mixture.
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