Chicken-and-Rice

Today's recipe is a quick version of chicken and rice.

Chicken-and-Rice

1 1/2 lb. skinned and boned chicken breasts
1 (8.8-ounce) pouches ready-to serve long-grain rice
4 bacon slices, diced
1/2 cup chopped onion
1/2 cup frozen green peas, thawed*
1 (4-ounce) can sliced mushrooms, drained
3/4 teaspoon salt
1/4 teaspoon pepper
Garnish: fresh parsley sprigs

Cut chicken into 1/4-inch slices, and set side.
Heat rice according to package directions; set aside.
Saute' bacon in a large skillet over medium-high heat 8 minutes or until crisp; remove bacon with a slotted spoon, reserving 1 Tablespoon drippings in skillet.
Saute' onion in hot drippings in skillet 3 minutes or until tender.
Stir in chicken and saute' 8 minutes or until chicken is done.
Stir in rice, bacon, peas, and next 3 ingredients; cook; stirring occasionally, 3 minutes or until thoroughly heated.
Garnish, if desired.

*Substitute 4 ounces ( about 1 heaping cup) snow peas for green peas, if desired.
Microwave snow peas and 1/4 cup water in a microwave-safe bowl 2 minutes before adding to chicken mixture.
Proceed with recipe as directed.

Better get your snugglies out. If it snowing in Atlanta and Houston that means we are gonna get pretty cold. If it were colder outside right now we would be experiencing some flurries. Prissy has on her sweater and I will be looking for my socks and you know how I hate socks. Mom used to get so mad at me. She would dress me in socks for school and when I would get home there were no socks.

Remember tomorrow is play day so come and play.