Chicken in Cream Sauce with Rice

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. For the dill version, omit garlic and pepper; add 1 chopped bunch of dill during the sauce’s final minute. Keep 300 g chicken, 150 ml cream, the onion, 1 tablespoon oil and 1/2 teaspoon salt. Bring 120 g dry rice and 240 ml water to the boil, cover and simmer for 12 minutes; rest covered for 5 minutes. Fry the chicken for 5–6 minutes, add the onion and, once softened, the cream. Simmer for 5–7 minutes, or longer until fully cooked. Serve with rice, optionally as 4 smaller portions instead of 3. Estimated nutrition refers to the base recipe’s 3 portions; these changes alter it.