- 1 teaspoon [5 mL] margarine or vegetable oil
- 4 chicken breast halves, bone and skin removed
- 1 [10-ounce / 284-mL] can cream of broccoli soup
- 1 1/4 cups [310 mL] 2% milk
- Pepper
- 2 cups [500 mL] fresh or frozen broccoli pieces
- 1 cup [250 mL] thinly sliced carrots
- 1 1/4 cups [310 mL] instant rice
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- Over medium-high heat, into a non-stick frypan, melt and heat margarine or vegetable oil.
- Brown chicken whites for 3 minutes on each side; remove chicken from pan.
- Pour cream of broccoli soup and milk into frypan; sprinkle with pepper.
- Add broccoli pieces, carrot slices and chicken whites.
- Bring to a boil, cover, lower heat and simmer for 20 minutes, until chicken is no longer pink inside and vegetables are tender yet still crunchy, stirring from time to time.
- Remove chicken from pan; keep warm.
- Check sauce for seasonings.
- Stir in rice, cover and take away from heat; leave to rest for 5 minutes, until rice is soft.
- Fluff rice with a fork and serve, along with reserved chicken.
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