Cream of Chicken & Rice

In a rice cooker, cook rice:

• 1.5 cups rice

• 1.5 cups water

• Salt

• Little oil

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 1/3 container of chicken stock

• Mix 1 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 160, chicken will finish cooking to 165 in the sauce. DO NOT overcook as it will be dry.

Simultaneously while the chicken is cooking, cook vegetables:

• Lightly oil pan with oil sprayer

• Add snow peas and baby carrots

• Add Salt & Pepper

• Add a splash of chicken stock

• Add additional seasoning blend you have on hand

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

500 Calories

45g Protein

7g Fibre