Creamy Chicken Rice Mushrooms (Print Version)
# Ingredients:
→ Meat
01 -
500 g chicken breast filets
→ Veggies & Mushrooms
02 -
Fresh parsley
03 -
1 garlic clove
04 -
1 red onion
05 -
250 g button mushrooms
→ Staples
06 -
250 g rice (loose Basmati or 2 cooking bags at 125 g each)
→ Fats & Oils
07 -
3 tbsp oil
→ Sauce bits
08 -
1 shot of lemon juice
09 -
250 ml veggie broth
10 -
250 ml cooking cream
11 -
1 tbsp wheat flour
→ Spices
12 -
Black pepper
13 -
Salt
# Instructions:
01 -
Spoon the chicken mix onto your plates, add your rice, and sprinkle chopped parsley on top.
02 -
Taste your sauce and add a bit of salt, pepper, and a splash of lemon. Toss the chicken strips back into the creamy sauce for a couple more minutes on gentle heat.
03 -
Dust flour over the cooked mushrooms and onions, mix well. Gradually pour in the broth and then the cream, stirring the whole time. Let it bubble and thicken so it's nice and creamy.
04 -
Turn the heat down, squeeze garlic into the pan and let it warm up for a bit.
05 -
Pour in another spoonful of oil. Fry mushrooms and onions on high heat, giving them a good stir now and then.
06 -
Get 2 tbsps of oil super-hot in a big pan. Sear chicken strips all over for around 2 minutes, then take them out and season with pepper and salt.
07 -
Cut the chicken into thin strips. Wipe mushrooms clean and slice them up, dice the onion small.
08 -
Boil water in a pot and cook the rice in salted water as the packet says.
# Notes:
01 -
Try not to overdo the chicken when you're frying it—aim for golden and flavorful but still juicy inside.