Creamy Chicken* and Rice
List of Ingredients
Use pre-sliced mushrooms and this dish will be a lot quicker.
4 boneless, skinless chicken breast halves (about 1 pound)
2 tablespoons vegetable oil
8 ounces mushrooms, sliced
1 small onion, diced
8 ounces sour cream, (low-fat is fine, but not non-fat)
2 tablespoons flour
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup chicken broth or water
2 cups cooked, hot riceRecipe
Cut the chicken in 1-inch pieces. Heat the oil over high heat in a wide, deep skillet. Add the mushrooms and onion. Cook, stirring very often, till the mushrooms begin to brown. In a small bowl, stir together sour cream, flour, paprika, salt and pepper. Stir in broth or water till no lumps remain. When mushrooms have started to brown, add chicken and cook, still stirring over high heat, till the meat is cooked through, about 4 minutes. Add sour cream mixture and cook, stirring, till it's slightly thickened and bubbly. Serve over hot rice. Serves 4.
*For vegetarian mushrooms and rice :Use 1 1/2 pounds of mushrooms and omit the chicken. Cook them over highest heat, browning them if you can. It's easier in two batches. Then finish the recipe as stated.
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