Marry Me Chicken with Rice
Chicken and rice is always nice, especially when it’s served with a rich and tangy cream sauce fortified with sun-dried tomatoes and plenty of cheese.
Servings: 3
Ingredients
- 1 kg boneless skinless chicken breasts butterflied or pounded flat
- 185 g sun dried tomatoes cut into strips or minced
- 4 cloves of garlic minced
- 200 ml cream
- 50 g Parmesan shredded
- 200 ml chicken stock
- 1 tsp mixed dried herbs
- Salt and pepper to taste
- 900 g sugar snap peas
- 1 medium carrot
Instructions
- Prep all ingredients. Start rice.
- Salt and pepper both sides of the chicken breast. Brown on both sides in the pan and reserve.
- Sauté vegetables in the pan, season to taste, and reserve.
- Sauté sun dried tomatoes and garlic.
- Add chicken stock, dried herbs and cream to the pan, and bring to a simmer. Taste and adjust for seasoning, then stir in the cheese.
- If chicken breasts need more time, simmer them in the sauce. Otherwise, assemble and serve.