Quick Chicken Supper Skillet

Ingredients:

• 1/3 cup flour
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon poultry seasoning (optional)
• 2 ½ pounds chicken pieces (breast, legs, thighs)
• 2 tablespoons butter
• 1 tablespoon corn oil
• 1 cup long grain white rice
• 1 cup chopped onion
• 1 cup coarsely chopped carrots
• 1 cup coarsely chopped celery
• 1 cup coarsely chopped mushrooms
• 1 teaspoon crumbled dried basil
• 1 10 oz can condensed chicken broth

Directions:

On a large plate, combine the flour, salt, pepper, and poultry seasoning. Dredge the chicken in the mixture.

Heat the butter and oil in a large, heavy skillet. Brown the chicken on both sides and remove from the skillet.

Cook the rice, onion, carrots, celery, and mushrooms until the vegetables are tender. About 2 minutes. Stir in the basil and chicken broth.

Arrange the browned chicken on top of the rice mixture in the skillet. Bring to a boil. Cover the skillet, reduce the heat to low, and simmer for 25 to 30 minutes. of until the rice and chicken are tender.