Wednesday, February 15, 2012

Chicken and Rice with Mushrooms

This recipe was interesting.  I had never used porcini mushrooms - they can be found dried near the other mushrooms and "brought back to life" by adding them to boiling water.  I wasn't sure I would like them, they kind of had a weird texture but when mixed together with the other ingredients, they provided a very good distinct flavor - kinda rich and earthy.  And unlike most chicken recipes that call for boneless breasts, this one had boneless thighs which Mr. John likes!

Directly from Cooking Light Jan/Feb 2012
(Printable recipe here)

1 comment:

  1. Looks tasty! Porcini mushrooms are very good - but expensive! I've used them to make mushroom risotto. Love mushrooms!


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