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Categories:
chicken white rice water white wine cream of chicken soup water clove garlic yellow onion salt olive oil
Viewed: 44 - Published at: 6 years agoIngredients
- 2 chicken breast; boneless
- 1 cup medium grain white rice
- 2 cup water
- 1 cup white wine
- 1 can cream of chicken soup
- 1/2 cup water
- 2 clove garlic; minced
- 1/2 yellow onion; minced
- 1 salt and pepper
- 2 tbsp olive oil
Method
- Bring 2 cups of water to a boil with a pinch of salt.
- Add rice.
- Bring back to a boil.
- Cover.
- Simmer for 15 minutes.
- Remove from heat.
- Let steam 5 minutes.
- Remove the lid and fluff rice.
- Leave uncovered for two minutes.
- Cover to retain heat.
- Heat oil in small sauteed pan.
- Season chicken.
- Saute both sides to get a nice caramelization.
- Set breasts aside.
- Add onion and garlic.
- Saute until fragrant.
- Add wine to the pan and scrape up any brown bits.
- Reduce by 1/2.
- Add soup and water.
- Bring to a boil.
- Return chicken to pan and cover.
- Finish in a 350 oven for approximately 15-20 minutes or until chicken reaches 165 and juices run clear.
- Serve over rice.
- Variations; Cheddar, beer, broccoli, bell pepper, celery, basil, mashed potatoes, noodles
