Chicken Continental

2/3 cup uncooked brown rice

2 tbsp. plus 2 tsp. cornstarch, divided

¼ tsp. garlic-herb seasoning blend

4 boneless skinless chicken breast halves (5 oz. each)

1 tbsp. olive oil

¾ lb. sliced fresh mushrooms

6 green onions, thinly sliced

¼ cup balsamic vinegar

2 garlic cloves, minced

1 tbsp. capers, drained

¾ cup reduced-sodium chicken broth

1 bay leaf

¼ tsp. dried thyme

2 tsp. cold water

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Cook rice according to package directions. In a small bowl, combine 2 tbsp. cornstarch and the seasoning blend; sprinkle over chicken on both sides.

In a large skillet over medium heat, brown chicken in oil.

Remove and keep warm. Add mushrooms and onions to the pan; cook and stir for 3 minutes. Add vinegar, garlic and capers; cook and stir 2 minutes longer.

Return chicken to the pan: carefully add the broth, bay leaf and thyme. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until a thermometer reads 170°.

Combine the remaining cornstarch with the water until smooth; stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard bay leaf. Serve chicken and mushrooms with rice.

Serve: Cook 1 -½ fresh green beans in chicken bouillon-flavored water until crisp-tender; drain. Toss with 2 tbsp. butter and ¾ tsp. basil.