Parmesan Chicken and Rice

1 tbsp. olive oil
1/2 cup chopped onion
1 tsp. bottled minced garlic
1/2 tsp. thyme
1 8oz. pkg. sliced mushrooms
3/4 lb. skinless, boneless chicken breast, cut into bite-sized pieces
1/2 cup dry white wine
1/2 tsp. salt
1 cup uncooked instant rice
1 cup chicken broth
1/2 cup grated fresh Parmesan cheese
1/4 cup chopped fresh parsley

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. Add
chicken; sauté 4 minutes or until the chicken is lightly browned. Add
wine and salt; cook 3 minutes or until liquid almost evaporates.

Stir in rice and broth. Bring to a boil; cover, reduce heat, and simmer 5 minutes
or until liquid is absorbed. Stir in cheese and parsley.