Chicken in Cream Sauce with Rice
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Source: https://recipheon.com/en/recipes/main-dishes/chicken-in-cream-sauce-with-rice
About this recipe
Chicken in cream sauce with rice is a simple home-style dinner with a delicate sauce and a substantial serving of rice. The seared chicken stays juicy, onion and garlic add savory flavor, and cream creates a smooth base that coats the meat. Cook the rice at the same time so it is ready just as the sauce begins to thicken. Do not cook the cream too long; the sauce should stay smooth and light rather than heavy. Serve immediately with the hot sauce spooned over the rice.
Ingredients
Servings: 3
300 g chicken breast
120 g rice
150 ml cream
1 onion
1 garlic clove
1 tablespoon canola oil (about 12 g)
1/2 teaspoon salt
1/4 teaspoon black pepper
Steps
Cook the rice first and set it aside, covered, so it does not get cold while you prepare the creamy chicken sauce.
Cut the chicken into 2–3 cm strips or pieces. Heat the oil in a skillet and cook the meat over medium-high heat for 5–6 minutes, until lightly browned.
Add the onion and garlic and cook for 2–3 minutes, until they soften and flavor the sauce. Add 1/2 teaspoon salt and 1/4 teaspoon black pepper, then stir well.
Pour in the cream and cook over low heat for 3–4 minutes, until the sauce thickens slightly and the chicken is fully cooked.
Serve right away with the rice, before the cream sauce thickens too much in the skillet.
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