Chicken with the best rice and creamy garlic mushroom sauce part 1 скачать в хорошем качестве

Chicken with the best rice and creamy garlic mushroom sauce part 1

The best rice, the easy way, with chicken breast and a creamy garlic mushroom sauce. You will need: Serves 4 4 chicken breast fillets flour for dredging olive oil salt and pepper For the sauce 1 medium onion 2 cloves garlic 200g mushrooms olive oil oregano 1/2 tsp salt and pepper 1/2 cup milk or white wine 1 tbsp flour For the rice: 1 mug of long grain rice 1 stock cube of your choice 2 cups boiling water salt and pepper Put 1 tbsp olive oil in a saucepan and warm it, tip in 1 cup of rice and stir it to incorporate the oil, add a little salt and the stock cube then add 2 cups of boiling water. Let it cook until most of the water has gone then, take it off the heat and cover with a lid, let it stand for around 15 mins. Butterfly the chicken breasts then dredge in the flour seasoned with salt and pepper, shake off the excess. Heat 2 tbsp olive oil and put the chicken breasts in. Let them cook for 5 minutes on each side or until they have some colour, they should be cooked through, if not give them a few more minutes on a medium heat. Take out of the pan and put to one side. Add the chopped onion to the pan and saute until softened. Add the mushrooms and garlic, salt, pepper and cook for a few minutes until softened. Sprinkle over the flour and mix in well, pour in the milk or wine and stir well, give it time to cook, if it looks a bit thick, add a little more liquid otherwise let it cook and reduce then it should thicken enough. Put the chicken breasts back in with any juices and warm through.