1 pound skinless, boneless chicken breast halves
3 tablespoons olive oil
1 teaspoon seasoning salt
1 teaspoon dried basil
1 tablespoon dried parsley
2 teaspoons dried oregano
1 teaspoon dried rosemary
1 teaspoon dried basil
1/2 teaspoon dried rosemary
salt and pepper to taste
1 cup rice
4 cups cooked long-grain white rice
2 tablespoons chicken bouillon granules
2 cups sliced mushrooms
1/2 cup white wine
1 1/2 cups chicken broth
1 1/2 tablespoons lemon juice
1 cup shredded Monterey Jack cheese
Prepare rice according to package directions.
Heat olive oil in large skillet over medium heat. Add chicken and saute for 5 minutes on each side, or until chicken is browned and juicy. Remove chicken from skillet; rinse wine, rice, salt and pepper. Stir in chicken stock, water, lemon juice, Monterey Jack cheese and chicken broth. Bring to a boil. Reduce heat to low; cook for 1 minute and add chicken broth and 2 tablespoons lemon juice. Heat to just about to a boil. Cover heat; simmer for 5 minutes. Stir in chicken bouillon and cook for 3 to 4 minutes. Stir in rice, salt and pepper. Cover; mix and serve.
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