This creamy rice frypan dinner is loaded with chicken, mushroom, and peas during a cream sauce. it's an ideal dinner for busy nights! The building was pretty sensible and had some dishes on the menu I hadn’t seen before. I ordered chicken and mushroom simmered in cream sauce as a result of i like the words mushrooms and sour cream. They brought Maine an enormous plate with a minimum of 3 cups of largely chicken smothered during a} very made sauce. it had been toothsome, however I couldn’t have ingested all that food notwithstanding I needed to.
I ought to puzzling over that creamy chicken dish and puzzled however I might do my very own version as a frypan meal. The building served their cream chicken with rice, beans, lettuce, salsa, guacamole, and tortillas. it had been delicious created into tacos, however it didn’t extremely style like Mexican food specifically. This frypan dinner is nearer to stroganoff than tacos.
INGREDIENTS
- 2 teaspoons olive oil
- 3/4 pound skinless, boneless chicken (breasts or thighs)
- 10 ounces sliced mushrooms
- 1/2 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1 teaspoon onion powder
- freshly ground black pepper to taste
- 1 cup uncooked white rice or quinoa
- 2 cups reduced-sodium chicken broth
- 1 cup frozen sweet peas
- 4 ounces reduced-fat cream cheese
- 1/2 cup reduced-fat sour cream (or more to taste)
INSTRUCTIONS
- Heat olive oil in a large skillet over medium-high heat. Add chicken, mushrooms, salt, garlic powder, onion powder, and pepper to the skillet. Stir well to coat. Saute, stirring often, until chicken is mostly cooked through.
- Stir in rice and chicken broth. Bring to a low boil, and reduce heat to low. Cover and cook 20 minutes.
- Stir in frozen peas, and replace cover. Continue cooking for approximately five minutes or until peas are heated and most of liquid is absorbed.
- Stir in cream cheese and sour cream until cream cheese is melted. Simmer for 2-3 minutes or until evenly heated.
Adapted from HERE
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