Heat large skillet over medium-high heat. Add 1 tbsp olive oil; swirl to coat. Sprinkle chicken with paprika, 1/2 tsp salt, and 1/4 tsp pepper. Add chicken to pan, route for 5 minutes until chicken is browned. Remove chicken from pan. Add white mushrooms to pan, cook until almost done about 7 minutes.
Return pan to medium-hjigh heat Add remaining oil; swirl to coat. Add onion and cremini mushrooms; sprinkle with remaining salt and pepper; sauté 4 minutes until lightly browned. Stir in 1-1/2 cups chicken broth, white mushrooms, and rice. bring to a boil. Cover, reduce to medium-low ant simmer gently for 35 minutes. Stir in reserved chicken, peas and thyme. Cover and cook 10 minutes until rice is tender and chicken is done.
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|Serving Size: 1 Serving (439g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 50 (12%)|
|Amt Per Serving||% DV|
|Total Fat 5.5g||7 %|
|Saturated Fat 1.1g||5 %|
|Monounsaturated Fat 2.1g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 98.7mg||30 %|
|Sodium 537mg||19 %|
|Potassium 907.6mg||24 %|
|Total Carbohydrate 42g||12 %|
|Dietary Fiber 5.8g||23 %|
|Sugars, other 36.2g|
|Protein 48.3g||69 %|
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Calories per serving: 415
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