PARMESAN CHICKEN & RICE

This recipe is originally from Cooking Light. I made a few changes to make it a bit tastier. Enjoy!

INGREDIENTS
1 tablespoon olive oil
1/2 cup chopped onion (I use frozen)
1 garlic clove, zested
1/2 tbsp dried thyme
1 (8-ounce) package presliced mushrooms
3/4 pound skinless, boneless chicken breast, cut into bite-sized pieces
1/2 cup cooking sherry
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup uncooked instant rice
1 cup fat-free, less-sodium chicken broth
1/2 cup (2 ounces) grated fresh Parmesan cheese

DIRECTIONS
1. Heat oil in a large nonstick skillet over medium-high heat. Add the onion, garlic, thyme, and mushrooms; sauté 5 minutes or until onion is tender.
2. Add chicken; sauté 4 minutes or until the chicken is lightly browned.
3. Add wine, salt, and pepper; cook 3 minutes or until liquid almost evaporates.**NOTE- I have noticed that the sherry may not fully evaporate. If this happens, use less chicken broth in the next step**
4. Stir in rice and broth. Bring to a boil; cover, reduce heat, and simmer 5 minutes or until liquid is absorbed.
5. Stir in cheese.