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Autumn Umami Chicken

Servings: 6 servings

Ingredients

  • 6 4- ozs. boneless skinless chicken breasts
  • 2 tablespoons butter
  • 1 tablespoons olive oil
  • 1/4 large onion chopped (1 cup)
  • 2 cloves garlic minced
  • 15 mushrooms sliced (2 cups)
  • 1 1/2 cups Rice Select Royal Blend Rice
  • 1 15- oz. can pure pumpkin
  • 1 32- oz. box low-sodium chicken broth
  • 1 tsp. kosher salt
  • 1/2 tsp. finely ground black pepper
  • 1/2 tsp. smoked paprika
  • 2 tablespoons cornstarch
  • 1/2 cup low-fat milk
  • 1 tablespoon soy sauce

Instructions

  • Sprinkle salt and pepper on the chicken breasts.
  • Heat the butter and olive oil in a large pan over medium heat. Add the chicken to the pan and sear for 5 minutes on each side. Remove the chicken from the pan and set aside.
  • Add the onions and garlic and sauté until tender, about 2 minutes.
  • Add the mushrooms and sauté until soft, about 2 minutes.
  • Add the rice and stir until coated, about 1 minute.
  • In a large pitcher, combine the pumpkin, broth, spices, cornstarch, milk and soy sauce.
  • Add the chicken to the pan. Pour the pumpkin broth into the pan.
  • Cover and bake in a 350-degree oven for 1 hour, until chicken reaches 165 degrees.
  • Spoon the rice onto a plate and top with a chicken breast.

Nutrition

Serving: 1g