Tasty Chicken and Rice

I've been loving the recipes Brantley has been sending out lately! Sometimes I need to make little changes to them, like swapping chicken in for tofu or whatever. The latest batch had a great one that I blended with another recipe I found and the result was incredible. Give this one a try:

Olive oil
1 c white wine
1/2 white onion, diced
3-4 cloves garlic, minced
2-3 c brown rice
Chicken or veg stock to cook rice
1 lb chicken breast cut in bite size pieces
1 8oz pkg mushrooms
Additional veggies as desired: I used zuccini and carrots :)
1 T butter
1/3 c Parm cheese
salt, pepper
sage, parsley

Heat oil in covered skillet or large bottomed pot. Add onions, allow to soften, add garlic, cook until onions translucent. Add rice, stirring for about 3 minutes to allow to toast lightly. Add about half of the wine to the pot, keeping the heat at med-high and allow liquid to reduce. Add stock and cover to cook rice.
In a separate skillet, saute chicken to cook. Remove from skillet to bowl or plate to hold. Add butter to skillet, saute mushrooms. Do not wipe out the skillet between items - you want all the good tasties on the pan. Add any additional veggies if you have them, saute just to cook. If you use zuccini, remove it from the pan when lightly cooked and hold to add just before serving so it doesn't go mushy. Return chicken to the skillet with the mushrooms, pour in remaining wine to deglaze the pan. Season the chicken with salt, pepper, sage and parsley to taste, stir everything around to distribute all the tasties! Top with parm and cover, simmering lightly for about 5 min.
Serve chicken over rice and enjoy! This meal has tons of flavor, isn't dry or tough and the leftovers were great :)