Chicken Ragoût

Modified from Old-Fashioned Favorites

1 package (4.9 oz) Rice-a-roni Chicken and Broccoli Flavor

3 tbsp flour

3/4 tsp salt

1/2 tsp pepper

1 lb skinless, boneless chicken breats or thighs, cut into 1 inch pieces

2 tbsp margarine or butter

2 cups mushrooms

1 cup thinly sliced carrots

1 cup diced onion

2 cloves garlic, minced

3/4 cup chicken broth

1 tsp thyme

1 tbsp cornstarch

Prepare Rice-a-Roni. While that is simmering, combine flour, salt and pepper. Coat chicken with flour mixture. In second skillet melt margarine over medium heat. Add mushrooms, carrots, onion and garlic. Cook for 5 minutes, stirring occasionally. Add chicken; continue cooking 4 minutes, stirring occasionally. Add chicken broth and thyme. Reduce heat to low and simmer for 5-7 minutes or until chicken is cooked through and carrots are tender. Serve rice topped ith chicke mixture.

Makes 4 servings (the rice is a bit skimpy for four though, you might want to add some extra to this).