8 boneless, skinless chicken breast halves
1 tablespoon olive oil
1 onion, chopped
1 teaspoon dried oregano
1 clove garlic, minced
1 (4 ounce) can mushrooms, drained
2 tablespoons chopped fresh parsley
1 cup packed brown rice
1 (12 ounce) can chicken broth
1 (8 ounce) package cream cheese, softened
1 pound chicken breast halves - cut into pieces
Heat olive oil in a large skillet over medium heat. Cook chicken pieces in oil until golden brown. Stir in oregano and garlic; cook for about 4 minutes to thicken.
Melt the mushrooms and pour over chicken pieces. Bring to a boil, stirring; cook until mushrooms are tender. Stir in parsley, brown rice, broth, cream cheese, chicken and mushrooms. Reduce heat to low and simmer for about 30 minutes. Serve with rice and mushrooms.
Return chicken pieces to skillet with olive oil. Saute mushrooms, parsley and brown rice in olive oil until lightly browned. Add mushrooms, rice and mushrooms to skillet with chicken. Sprinkle with mushrooms and rice and serve.