Chicken in Prosecco Cream Sauce with Rice

1. Cut the chicken breast fillets into large cubes and season with salt and pepper. Halve the leek, wash it well and cut into wide slices. Cook rice for 2 people according to the package instructions and keep it ready (see also at the end of the recipe).
2. Fry the meat cubes in the clarified butter very hot all around. Immediately lift out of the pan and store briefly. Sweat the leek in the frying fat and deglaze with 200 ml Prosecco and the milk. Simmer over a mild heat for approx. 3-5 minutes and reduce a little. Then pour in the remaining Prosecco and stir in the sour cream. Season to taste with pepper and salt and add the meat cubes, including the meat juice that has formed, to the sauce. Let everything soak over a very mild heat for about 2 minutes and, if necessary, bind the sauce a little with the starch mixed in water.
3. Then serve with the rice and …….. just let it taste …..

Tip for rice:

1. 4 …. it is still from my grandmother and still works very well today ……… First sweat the rice in a little butter or oil, then pour in the water (hot), salt and everything for so long Simmer without lid until the rice begins to swell. You can see that because the water is becoming less or only minimally available. Can take 4 – 5 minutes. Then put a lid on the pot, wrap it in dry kitchen towels and put it in bed. It can swell nicely, does not overcook and you can prepare the rest of the dish in peace.