Ingredients:
- 3/4 cup dry rice, 1.5 cup water, tbls butter
- 1 tbls olive oil
- 3 each 4.5 ounces chicken breast, thin
- 1/8 tsp salt, 1/4 tsp black pepper
- 2 tbls butter
- 12 ounces onion, thin sliced
- 4 ounces mushroom, thin sliced
- 1 tbls A.P. flour
- 1/3 cup white wine
- 1/2 cup chicken/vegetable broth
- (1/2 tsp Penzeys vegetable soup base)
- 1/2 cup heavy cream
- 1/2 tsp thyme
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Directions:
- rinse rice x3, water, butter, bring to boil
- reduce to dead low, steam for 15 minutes.
- butter in skillet, hot, add onion and mushroom
- stir until tender, add flour, one minute.
- add wine, broth,cream,thyme
- simmer until nice saucy thick
- 6 minutes before rice is done, oil hot in skillet
- season chicken, cook for 3 minutes, flip cook for 3 minutes more
- serve rice on plate, top with chicken, top with sauce
- garish with parsley, DONE
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