Creamy Herbed Chicken & Mushrooms With Rice

4
Servings
15m
Prep Time
25m
Cook Time
40m
Ready In


"Doing a clean out and came across some old recipe cards so keeping and posting recipes that interest me or think others maybe interest in, then they go to the op shop in their box. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (588.3 g)
  • Calories 619.7
  • Total Fat - 15.6 g
  • Saturated Fat - 4.6 g
  • Cholesterol - 120.5 mg
  • Sodium - 481.2 mg
  • Total Carbohydrate - 64.3 g
  • Dietary Fiber - 4.7 g
  • Sugars - 8.6 g
  • Protein - 53.6 g
  • Calcium - 94.2 mg
  • Iron - 3.5 mg
  • Vitamin C - 9.1 mg
  • Thiamin - 0.5 mg

Step 1

Place 1 1/2 cups (625ml) stock in a saucepan over high heat and bring to the boil, stir in the rice, cover reduce heat to low and cook for 12 to 15 minutes or until rice is tender and stock has been absorbed.

Step 2

Meanwhile heat oil in a large frying pan and add chicken and cook, in batches and cook for 5 minutes or until golden, remove and set aside.

Step 3

Add mushrooms, onion, thyme and 1/2 cup (125ml) stock and cook for 5 minutes, stirring until vegetable soften, remove and set to one side.

Step 4

In a bowl or jug, combine cornflour with remaining stock until evenly mixed and pour into the frying pan and stir the mushrooms and beans back in and bring to the boil, stirring constantly and then reduce heat and cook for 5 minutes, stirring occassionally until beans are tender and then return chicken to the frying pan and stir in the sour cream and cook until heated through.

Step 5

Serve over the rice.

Tips & Variations


No special items needed.

Related

Karen E

Nice and easy Pat, lovely recipe, much enjoyed, great dinner choice on busy weeknights, would go very well with anything although rice would always be my first choice. Thank you for sharing, made and enjoyed for Consideration Tag Game

review by:
(14 Sep 2015)