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Prep 35min
Total35min
Servings4
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Ingredients
1
tablespoon butter
4
boneless skinless chicken breasts (about 1 lb)
Water called for on brown rice package for 1 cup uncooked rice
2
tablespoons Dijon mustard
1/4
teaspoon salt
1/8
teaspoon pepper
1
cup uncooked quick-cooking brown rice
3
cups frozen broccoli florets, thawed
1/2
cup shredded Cheddar or gluten-free American cheese (2 oz)
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Steps
1
Melt butter in 10-inch nonstick skillet over medium-high heat. Add chicken; cook 1 to 2 minutes on each side or until browned.
2
Remove chicken from skillet. Add water, mustard, salt and pepper to skillet; stirring with wire whisk until blended. Heat to boiling. Stir in rice; return to boiling. Place chicken pieces and broccoli over rice. Reduce heat to low; cover and simmer about 10 minutes or until most of liquid is absorbed and juice of chicken is clear when center of thickest part is cut (170°F).
3
Sprinkle with cheese; cover and let stand 5 minutes.
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Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
Instant white rice can be substituted for brown rice. Increase rice to 1 1/2 cups and add water amount directed on package.
Adjust the level of Dijon mustard to personal tastes.
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