Coach House Chicken Recipe

Ingredients
<br>- 4 Tyson® Fresh or Tyson® Individually Fresh Frozen® Boneless, Skinless Chicken Breasts
<br>- 2 cups boil in bag rice
<br>- 1/4 cup butter
<br>- 1/3 cup green onion, chopped
<br>- 1 1/2 cups shiitake mushrooms, cut in half
<br>- 1/2 teaspoon salt
<br>- 1/4 teaspoon pepper
<br>- 1 garlic clove, minced
<br>- 2 tablespoons white wine or vermouth
<br>- 1 tablespoon olive oil
<br>- 4 artichoke hearts (water-packed), quartered
<br><p></p>Directions
<br>step 1: PREP: CLEAN: Wash hands. Rinse fresh chicken with cold water and pat dry, or remove protective ice glaze from frozen chicken by holding under cool running water for 1 to 2 minutes. Cut chicken into strips. CLEAN: Wash hands. Prepare rice according to package directions and set aside.
<br>step 2: COOK: Melt butter in large skillet over medium-high heat. Add chicken and saute until lightly browned, about 10 minutes. Remove chicken and set aside. Add green onions to pan and saute about 2 minutes. Add mushrooms, salt, pepper and garlic and continue to cook, stirring, about 2 minutes more. Add chicken, wine, olive oil and artichoke hearts; simmer 2 minutes or until internal juices of chicken run clear. (Or insert instant-read meat thermometer in thickest part of chicken. Temperature should read 170 degrees F.)
<br>step 3: SERVE: Serve chicken and vegetables over rice, if desired.
<br>step 4: CHILL: Refrigerate leftovers immediately.
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Ingredients
- 4 Tyson® Fresh or Tyson® Individually Fresh Frozen® Boneless, Skinless Chicken Breasts
- 2 cups boil in bag rice
- 1/4 cup butter
- 1/3 cup green onion, chopped
- 1 1/2 cups shiitake mushrooms, cut in half
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 garlic clove, minced
- 2 tablespoons white wine or vermouth
- 1 tablespoon olive oil
- 4 artichoke hearts (water-packed), quartered

Directions
step 1: PREP: CLEAN: Wash hands. Rinse fresh chicken with cold water and pat dry, or remove protective ice glaze from frozen chicken by holding under cool running water for 1 to 2 minutes. Cut chicken into strips. CLEAN: Wash hands. Prepare rice according to package directions and set aside.
step 2: COOK: Melt butter in large skillet over medium-high heat. Add chicken and saute until lightly browned, about 10 minutes. Remove chicken and set aside. Add green onions to pan and saute about 2 minutes. Add mushrooms, salt, pepper and garlic and continue to cook, stirring, about 2 minutes more. Add chicken, wine, olive oil and artichoke hearts; simmer 2 minutes or until internal juices of chicken run clear. (Or insert instant-read meat thermometer in thickest part of chicken. Temperature should read 170 degrees F.)
step 3: SERVE: Serve chicken and vegetables over rice, if desired.
step 4: CHILL: Refrigerate leftovers immediately.

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