Ingredients
2/3 cup uncooked brown rice2 tablespoons plus 2 teaspoons cornstarch, divided1/4 teaspoon garlic-herb seasoning blend4 boneless skinless chicken breast halves (5 ounces each)1 tablespoon olive oil3/4 pound sliced fresh mushrooms6 green onions, thinly sliced1/4 cup balsamic vinegar2 garlic cloves, minced1 tablespoon capers, drained3/4 cup reduced-sodium chicken broth1 bay leaf1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme2 teaspoons cold water
Preparation
Cook rice according to package directions. In a small bowl, combine 2 tablespoons cornstarch and the seasoning blend; sprinkle over chicken on both sides.
In a large skillet over medium heat, brown chicken in oil. Remove and keep warm. Add mushrooms and onions to the pan; cook and stir for 3 minutes. Add the vinegar, garlic and capers; cook and stir 2 minutes longer.
Return chicken to the pan; carefully add the broth, bay leaf and thyme. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until a thermometer reads 170°.
Combine the remaining cornstarch with the water until smooth; stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard bay leaf. Serve chicken and mushrooms with rice.
