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Mushroom Chicken & Rice with Wine
8 to 10 Chicken pieces
1½ cup Chicken Broth
½ cup White Wine
4 cups instant Brown Rice
3 tablespoon Dried Basil
1 pound Mushrooms, washed and sliced
3 tablespoons Butter
Garlic Salt & Pepper to taste
Preheat oven to 400°.
In a large skillet over medium heat, brown both sides of the chicken pieces in butter.
Coat a baking dish with olive oil spray, and spread the uncooked rice on the bottom. (Follow the directions on the box for the amount of rice. I use approximately 4 cups.)
Lay the browned chicken on top of the rice and drizzle with 1½ cups of chicken broth and ½ cup of white wine or cooking wine. Then sprinkle evenly with dried basil flakes, chopped mushrooms, and garlic salt and pepper to taste.
Bake in the oven uncovered for 10 to 15 minutes, then cover and bake for approximately 30 to 45 minutes depending on your oven.
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