John Myers
Chicken Breast Rice Pan
The perfect chicken breast rice pan recipe with a picture and simple step-by-step instructions.
- 3 Discs Chicken breast
- 1 toe Freshly sliced garlic
- 1 Half a pole Leek rings
- 1 Can (or fresh) Mushrooms
- 1 Mini can Peas and carrots
- 1 Abrasion from one Organic lemon
- 6 Tablespoon Condensed milk 10% fat
- 6 Tablespoon Mushrooms
- 1 good tablespoon from Vegetable stick itself. according to
- 1 bag 5 Min. Reis
- 1 pod Carrots pepper
- 1 good pr. Lemon salt
The preparation
- Cut the chicken breasts into attractive strips. Cut the garlic clove into small slices. Place the casserole on the oven, preheat, then a tablespoon. Pour olive oil into the saucepan. Cut the leek into very thin slices. Drain the mushrooms (or cut the fresh ones into slices) and drain the mini carrots and peas too, collecting both liquids.
- Place the casserole on the stove and heat it up a little. Then add the olive oil, fry the pieces of the chicken breast until lightly crispy and then take them out of the saucepan and set them aside. Briefly roast the garlic and rice in the roast and pour over the mushroom infusion and the peas + carrot infusion. Let it reduce a little, and now pour drinking glasses of water with the vegetable stick. The canned milk can also be added.
- I let this simmer for about 10-15 minutes, I add the leek only now, so the rice becomes soft and the leek does not lose its color. Finally, I add the meat, the small carrots and peas can now also be lifted under, a lemon zest over it and the lemon salt, it can be served. If you like, you can add a good pepper.
- Have a good hunger, appetite, enjoy it! Vegetable paste no. 2 With slightly different ingredients Not to forget the good, balsamic vinegar from Biggi, thyme vinegar with a note of liquorice
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