County Chicken Dinner
½ Cup Flour
½ Teaspoon Pepper
8 Boneless, Skinless, Chicken Thighs
1 Small Package Button Mushrooms Sliced
1 Can Mushroom Soup
¼ Cup Kraft Light Zesty Italian Dressing
1 Large Onion, Chopped
1 (14.5 Ounce) Can Chicken Broth, Divided
2 Cups Instant Brown Rice, Uncooked
½ (8 Ounce) Container Sour Cream Cubed
2 Tablespoons Chopped Fresh Flat Leaf Parsley
Mix flour and pepper in shallow dish. Add chicken; turn to coat both sides of each piece. Gently shake off excess flour. Heat dressing in large nonstick skillet on medium heat. Add chicken, meat-sides down; cook 5 to 6 min. or until golden brown. Turn chicken. Add onions, mushrooms and 1 cup broth; cover add dressing. Simmer on medium-low 25 min. or until chicken is done (165 degrees F).
Meanwhile, cook rice as directed on package; spoon onto serving platter. Use slotted spoon to remove chicken and vegetables from skillet; place over rice. Cover to keep warm.
Add sour cream, soup, and remaining broth to skillet; cook on high heat until sour cream is melted in and sauce is well blended, stirring constantly. Simmer on medium-low heat 3 to 5 min. or until slightly thickened, stirring occasionally. Spoon over chicken, mushrooms and vegetables; top with parsley. Serve with cornbread, and tea.