something chicken
with Buttery Rice and Creamy Mushroom SauceCalories
:
740 kcalProtéines
:
50g protéinesDurée de préparation
:
30 minutesDifficulty
:
FacileAllergènes:
- Blé
- Lait
- Noix
- Lait
- Moutarde
- Arachides
- Sésame
- Soya
- Sulfites
- Peut contenir des traces d’allergènes
Comforting, wholesome and delicious : the trifecta and marker of a perfect classic dinner, all of which you will find here! Golden juicy chicken breast is simmered in a creamy mushroom sauce and sits atop buttery rice for a real dinner time winner!
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
quantité par portion
2 pièce(s)
Poitrines de poulet
¾ tasse(s)
Riz étuvé
113 g
Champignons
2 pièce(s)
Mini poivre sucré
56 g
Petits pois
10 g
Mélange d'épices pour sauce crémeuse
(Contient: Blé Peut contenir : Noix, Lait, Moutarde, Arachides, Sésame, Soya, Sulfites)
56 ml
Crème
(Contient: Lait)
1 pièce(s)
Concentré de bouillon de poulet
Pas inclus dans votre livraison
2 cs
Beurre*
(Contient: Lait)
cs
Huile*
cc
Sel*
cc
Poivre*
Ustensiles
•Casserole moyenne
•Cuillères à mesurer
•Verre doseur
•Grande poêle antiadhésive
Instructions
1
- Add 1 1/4 cups (2 1/2 cups) water, 1 tbsp (2 tbsp) butter and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat. Once boiling, add rice, then reduce heat to low.
- Cover and cook until rice is tender and liquid is absorbed, 16-18 min. Remove from heat. Set aside, still covered.
2
- Core, then cut pepper into 1/8-inch thick slices.
- Thinly slice mushrooms.
3
- Pat chicken dry with paper towels. On a clean cutting board, cut into 1-inch pieces. Season with salt, pepper and half the Cream Sauce Spice Blend.
- Heat the a large non-stick pan over med-high. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Cook until golden-brown, 1-2 min per side. (NOTE: It's okay if chicken doesn't cook all the way through in this step.) Transfer to a plate
4
- Reheat the same pan over med. When hot add 1 tbsp (2 tbsp) butter. Swirl pan until melted, 30 sec. Add peppers, peas and mushrooms. Season with salt and pepper. Cook stirring often until softened, 4-5 min.
- Sprinkle remaining Cream Sauce Spice Blend overtop. Stir to coat. Add chicken,cream, broth concentrate and 1/2 cup (3/4 cups) water. Bring to a simmer over high. Cook, stirring often until sauce thickens lightly and chicken is cooked through, 2-4 min.
5
- Fluff rice with a fork.
- Divide rice between bowls.
- Top with chicken veggies and sauce.
6
