SKILLET CHICKEN & RICE


2 lbs chicken pieces; skinned

3 cups fresh mushrooms; sliced

4 carrots; peeled & sliced

3/4 cup long grain rice

1/2 cup onion; chopped

1 teaspoon poultry seasoning

1 teaspoon chicken bouillion granules

1/4 teaspoon salt

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1. Spray a 12-inch skillet with non-stick cooking spray. Brown chicken
pieces on all sides over medium heat about 15 minutes. Remove chicken.
Drain fat from skillet if necessary.

2. Add mushrooms, carrots, rice, onion, bouillion, poultry seasoning, 2
cups water and salt.

3. Place chicken atop rice mixture. Cover and simmer 30 minutes or until
chicken and rice are done.

Yields 6 servings

CALORIES: 265; PROTEIN: 25g; FAT: 6g; CARBS: 27g; CHOL: 67mg.
