Cook rice in 1 1/2 cups water as directed on package.
Meanwhile, in 10-inch skillet, heat oil over medium-high heat until hot. Add garlic and mushrooms; cook about 4 minutes, stirring frequently, until softened. Add broth and thyme, heat to boiling.
Sprinkle chicken breasts with salt and pepper; add to skillet. Reduce heat to medium-low; cover and cook about 10 minutes or until juice of chicken is clear when center of thickest par is cut (170 degrees),turning once.
In small bowl, mix cornstarch with 1 tbsp cold water until smooth. Stir into chicken mixture. Increase heat to medium-high. Add sugar snap peas; cook about 5 minutes, stirring constantly, until sauce is slightly thickened and peas are hot. Serve chicken with sauce and vegetables over rice.
Originally Submitted
10/18/2010
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