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Chicken, mushrooms, and wild and brown rices, make a savory one-skillet dish that's perfect for busy weeknight suppers.
1 pound boneless skinless chicken breasts
1/2 teaspoon garlic salt
1/2 teaspoon ground black pepper
2 tablespoons butter, divided
1 cup chopped onion
1/2 cup sliced mushrooms
2 cups water
1 package ZATARAIN'S® Wild Brown Rice Mix
1/2 cup chopped pecans, toasted
2 tablespoons chopped fresh parsley
Season chicken with garlic salt and pepper. Melt 1 tablespoon of the butter in large skillet on medium heat. Add chicken; cook 2 to 3 minutes per side or until cooked through. Remove from skillet. Set aside.
Melt remaining 1 tablespoon butter in same skillet on medium heat. Add onion and mushrooms; cook and stir 3 minutes or until golden brown. Stir in water, Rice Mix and pecans. Bring to boil. Reduce heat to low; cover and simmer 40 minutes.
Cut chicken into 1-inch cubes. Stir into skillet; cover and simmer 5 minutes longer or until rice is tender. Remove from heat. Let stand 5 minutes. Sprinkle with parsley.
(Amount per serving)