Cream of Chicken & Rice

Step 1

In a rice cooker, cook rice (or cook in a pot as per package directions)

• 1.5 cups rice

• 1.5 cups water

• Salt

• Little oil

Step 2

Cut chicken breast in half so they are thinner.

In a large frying pan, cook chicken breast:

• Add small amount of cooking oil to pan - I use a oil spray bottle

• Season chicken breast with salt & pepper

• Ensure pan is heated so that chicken can brown

• Cook chicken on each side for a 5 mins to get brown golden crust. At this point my chicken is undercooked and it finishes cooking in the sauce while you finish the recipe.

• Add one can of drained mushrooms

• Add 1 cup chicken stock

• Mix 1.5 tablespoon of corn starch with a splash of water (slurry)

• Add slurry to pan and mix with sauce quickly to thicken

• Add 1/3 cup of half & half cream

• Add Italian seasoning

Temp your chicken with thermometer to ensure its cooked. Temp 165. DO NOT overcook as it will be dry.

Step 3

Simultaneously while the chicken is cooking, cook vegetables:

• Lightly oil pan with oil sprayer

• Add broccoli and baby carrots

• Add Salt & Pepper

• Add a splash of chicken stock

• Add Lemon & Herb seasoning

1 serving includes 1 cup of cooked rice & one half chicken breast:

500 Calories

45g Protein

7g Fibre