Cheesy Molasses Chicken with Mushrooms and Homemade Rice a Roni Mix

Ingredients:

• extra virgin olive oil
• 4 thin boneless skinless chicken breasts [I cut one large 16 ounce chicken breast into 4 smaller cutlets]
• freshly ground black pepper
• dried tarragon
• 4 ounces mushrooms, sliced [I used shiitake but regular white mushrooms would be fine too]
• 1/2 cup diced onion
• 3 cloves garlic, minced
• 2/3 cup water
• 1/4 cup balsamic vinegar
• 1-2 tablespoons molasses
• 1/2 cup thinly sliced or shredded swiss cheese

Directions:

Preheat oven to 375 degrees F. Heat a large skillet over medium high heat with a bit of olive oil. Season one side of each chicken breast with pepper and tarragon, then sear chicken for a minute on the seasoned side. Flip to the other side, season, and cook for a minute. Remove chicken to an oven safe baking dish.

In the same skillet, add more olive oil if necessary and reduce heat to medium. Cook mushrooms and onion for about 5 minutes, until soft, then add garlic. Cook another 30 seconds until fragrant. Season with more pepper and tarragon. Add water, vinegar, and molasses and bring to a boil, letting most of the excess liquid cook off, about 3-4 minutes. Spoon mushrooms, onions, and sauce overtop chicken.

Cook for 10-20 minutes or until fully cooked. When chicken is almost done, top with cheese and return to oven until cheese melts.

Serve with homemade Rice a Roni [below].

from Fabulously Frugal

Ingredients:

for mix

• 2 cups uncooked white rice
• 1 cup small pieces of angel hair, vermicelli, or thin spaghetti, broken into 1/2 inch pieces
• 4 tablespoons dried parsley
• 6 tablespoons chicken bouillon powder OR 3 tablespoons poultry seasoning [original recipe called for the former but I didn’t have any so I improvised]
• 2 teaspoons onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon dried thyme

for preparation

• 2 tablespoons butter or oil
• 1 cup of rice a roni mix [above]
• 2 1/4 cups water or chicken broth

Directions:

Combine all ingredients in a large airtight jar or plastic storage container. Breaking apart the noodles was probably the most difficult part. I found it easiest to break just a few at a time, while the measuring cup was in a taller bowl. I used maybe 1/3 of a 16 ounce box of pasta. Orzo or another small pasta would be a good substitute I think.

To make the rice, heat 2 tablespoons of butter or oil in a saucepan over medium heat. When hot, add 1 cup rice a roni mix and stir. Cook, constantly stirring, for about a minute until pasta begins to turn golden brown. Add water and bring to a boil, then prepare as you would rice–reduce heat to low, cover, and simmer for 15-20 minutes until water is absorbed.