Chicken And White Sauce Over Rice Food

CHICKEN IN WHITE SAUCE

Steps:

• Season chicken with half a teaspoon of salt and a quarter teaspoon of white or black pepper.
• Place a pot on medium-high heat. Place chicken in the pot (no need to add any oil before placing the chicken - the fat from the chicken will be sufficient) and let it cook on one side for about 7 minutes. Flip to the other side and let it cook for another 5 minutes or until desired doneness. Remove chicken from pot.
• To the same pot, place in the butter and let it melt. Add the onion and garlic and saute until fragrant for about 2 minutes.
• Add the flour and stir. Let the flour cook in the butter for 1 minute while stirring continuously.
• Slowly add 2 cups of water into the pot and stir.
• Add the chicken bouillon powder, remaining 1/4 teaspoon of white (or black) pepper and stir.
• Add back the chicken to the pot. Make sure the chicken is completely immersed in the liquid or spoon some of the liquid on top to cover it. Cover and cook for about 5 minutes. After 5 minutes, open and stir.
• Add the cream then let it simmer for another 3 minutes. Taste to ensure seasoning is perfect. I like a little more white pepper so I add some more at this point.
• Add chopped parsley and stir then turn off the heat.
• Serve with boiled rice or pasta. Garnish with more parsley if desired.

CHICKEN MARSALA OVER WHITE RICE

Steps:

• Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set rice aside.
• In a large bowl, whisk the flour with salt, black pepper, and oregano. Gently press the chicken breasts into the flour mixture to coat, and shake off the excess flour.
• Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Arrange the chicken in the skillet and cook until the chicken is no longer pink inside and golden brown outside, 5 to 8 minutes per side. Drain the cooked chicken on a paper towel-lined plate.
• Melt the remaining 1 tablespoon butter in the same skillet over medium heat while scraping up any brown bits with a spoon. Stir in the garlic; cook and stir until fragrant. Add the mushrooms, and cook and stir until they are tender and have released their liquid, about 10 minutes. Season with salt and black pepper, then stir in the Marsala wine and chicken stock.
• Transfer the chicken back to the skillet, and spoon sauce over chicken pieces. Increase heat to medium-high, and bring to a boil. Cover, reduce heat to medium-low, and simmer until the the sauce is thickened, about 5 minutes more. Serve the chicken and sauce over the cooked rice.

CHICKEN BREASTS WITH WHITE WINE SAUCE AND WHITE RICE

Steps:

• Start cooking rice according to package directions and allow to cook while preparing chicken dish.
• Combine olive oil, white wine, horseradish sauce, and dijon on stove over medium heat.
• Add onion slices and capers. Cover and cook for 5 minutes or until onion is starting to get tender.
• Add chicken to wine/onion sauce and cook covered over medium heat for 5-7 minutes.
• Add salt/pepper to taste and feta cheese to chicken mixture and stir over low heat until cheese is melted and chicken is cooked through.
• Serve over cooked rice.

CHICKEN IN WHITE SAUCE

Steps:

• Cook the rice for 10-15 mintutes in boiling water.
• After the rice in cooked drain the rice with a colander and leave the rice to one side.
• Get a saucepan and place the margarine, mustard powder, flour, milk and seasoning, stir with a balloon whisk.
• Keep stirring until the sauce thickens, when the sauce is thick you can add the cooked chicken, mushrooms, peas and sweetcorn.
• Continue stirring for a few mintutes then remove from heat and place on top of rice.
• You may want to add salad, herbs, or extra seasoning ontop.