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).