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Chicken and Rice in a White Wine Mushroom Sauce

April 2, 2010

I was feeling a little ill tonight, so I decided to take a page out of the dogs’ book and make up some chicken and rice.  Except, being me, I can’t just make PLAIN chicken and rice.  This threw together a lot of staples in my house and made use of the chicken thighs I pulled out of the freezer earlier in the week.  It was quite tasty and pretty healthy.  It makes 4 servings at around 500 calories each.


  • 4 chicken thighs, bone in, skin off (you can certainly make this with chicken breasts as well)
  • 1 regular coffee mug full of white rice
  • 1 coffee mug full of white wine (I used a pinot grigio)
  • 1 coffee mug full of chicken stock
  • 4 oz. sliced, fresh mushrooms
  • 1 can 98% fat free cream of mushroom soup
  • 1 teaspoon parsley
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • kosher salt
  • pepper


  1. Spray a large skillet with cooking spray.
  2. Salt and pepper both sides of the chicken.
  3. Over medium heat, sear the chicken on both sides until you get a bit of caramelization.
  4. Deglaze the pan with the wine and stock.
  5. Add the cream of mushroom soup, onion powder, garlic powder, and parsley.  Stir.
  6. Add the rice.
  7. Add the mushrooms.
  8. Cook over medium low for 20 minutes, stirring occasionally to unstick the rice.

Printable version.

One Comment leave one →
  1. April 20, 2010 5:07 pm

    Thinking about this for dinner tonight…yum!

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