Here is a quick and easy dinner idea that almost anyone will love.
About 2 cups of uncooked rice deep pan 4 boneless, skinless chicken breast trimmed lemon pepper garlic powder cream of chicken soup chicken broth white cooking wine 2 bay leaves pepper corns (you can sub in regular black pepper)
Prepare rice as you normally would, thaw and trim the chicken then dust tops with garlic powder and lemon pepper. Place in hot, lightly oiled pan seasoned side down and dust the other side and flip. This will seal in a lot of the juices. Continue to cook, covered, on med-high heat, flipping occasionally, until over 160°f in center then remove from pan and set aside
Add a drizzle of the wine and stir around. This will deglaze the pan (the drippings at the bottom of pan are flavor GOLD!) and immediately add the rice and stir to coat.
Mix condensed soup with 1 can of chicken broth. Add mixture, 2 bay leaves, and a small amount of pepper corns to rice, stir and turn heat to med-low and simmer for 5 minutes.. Return the chicken to the pan as well as any juices that may have leaked out, turn to lowest setting on stove and allow to set for 5 more minutes. Serve and eat...serves 4