Creamy Almond Chicken and Rice
Garlic-Roasted Broccoli
Ingredients
- ¾ lb boneless, skinless chicken breasts
- 2 Tbsp butter
- 1¼ cups chicken broth
- 1 (14-oz) can cream of chicken soup
- 1 cup long-grain white rice
- 2 Tbsp sliced almonds
Instructions
- Cut chicken in half crosswise, and pound to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet. Season chicken lightly with salt and pepper.
- Melt butter in a large nonstick skillet over medium-high heat; cook chicken 4 minutes per side.
- Whisk together broth and soup; pour over chicken. Bring to a boil, and stir in rice; cover, reduce heat, and simmer 20 minutes or until rice is tender. Sprinkle with nuts.
Side Dish Ingredients
- 1 crown broccoli, cut into florets
- 1 clove garlic, minced
- 1½ Tbsp olive oil
Side Dish Instructions
- Preheat oven to 425°F. Toss together broccoli, garlic, and oil on a lightly greased rimmed baking sheet. Bake 12 minutes or until lightly browned.
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