Ingredients Jump to Instructions ↓

  1. 4 piece(s) Skinless chicken breats 1 sprig(s) fresh rosemary(remove stem) 3 cup(s) minute rice 3 cup(s) water 4 tablespoon(s) olive oil 2 whole(s) garlic cloves(fresh) 1 whole(s) shallot 1 can(s) chicken broth 7 whole(s) fresh mushrooms of choice 3 tablespoon(s) cornstarch 1/3333333333333 cup(s) water

Instructions Jump to Ingredients ↑

  1. Prior to starting this meal, prepare a salad . Salt and pepper each chicken breast and set aside. Drizzle olive oil into pan and coat.(aprox 4 tblsps) Let it heat on medium heat setting while you slice garlic ,shallots and mushrooms. Set mushrooms asdide.Add the garlic and shallots to the pan and gently cook. (do not burn) Add your chicken breasts and sprinkle with rosemary and any other spices you fancy. As your chicken cooks, place 3 cups water in a pot and bring to boil. Add the 3 cups of rice along with a pinch of salt and pepper. Mix and remove from heat and cover. Let sit for 10 min. Turn chicken and continue cooking until juices run clear.Remove from pan. Pour in your can of chix broth scaping the pan to release all flavors into broth. As the broth is coming to a boil, mix cornstarch with your water. Add to chix stock and stir constantly until thickened. Add your sliced mushrooms and chicken back into pan. Serve with rice, your favorite vegitable and a salad!


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