This was very good! It is worth taking the time to simmer the in-bone breasts, although, they don't need a full hour, maybe 45 minutes. (The first time I made this I used boneless, skinless breasts and it is not nearly as good) After simmering the breasts for 45 minutes, you can break away pieces of the chicken off the bone, no need for a knife, its so tender. Also, I sauted fresh mushrooms in butter, garlic and salt, and used the seasoning packet from only one package of rice. I also used light sour cream - it tasted great without the extra fat. I supplumented my 6 oz box of rice with a brown/wild mix. Very Yummy! Also, I decreased the salt in step one.
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This was very good! It is worth taking the time to simmer the in-bone breasts, although, they...