Stovetop Chicken With Mushrooms
4 skinless, boneless chicken breast halves
2 tablespoons olive or vegetable oil
3/4 cup dry white wine or water
2 Chicken-Flavor Bouillon Cubes or 2 teaspoons Chicken-Flavor Bouillon Granules
1 (8-ounce) package sliced fresh mushrooms
2 cups cooked rice
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.
jackie austin