Chicken in Lemon and Rosemary with Wild Rice Mix
By OcadoLife
Published on 19 April 2022
This incredibly simple yet delicious dish is absolutely full of flavour and ticks all the boxes for a satisfying, healthy and filling meal.Time and servings
30 minsTotal time
4Servings
30 minsCooking time
Ingredients
- 6 shiitake mushrooms, washed and halved
- 300 g of rice
- 2 large of chicken breasts
- 15 whole of button mushrooms, washed whole
- 3 tbsp of lemon juice
- 1.5 chicken stock cubes
- 1 tbsp of fresh rosemary, washed
- 3 tbsp of crème fraiche
- 3 tbsp of olive oil
Method
Step 1
Prepare the vegetables to accompany the meal and set to one side (broccoli and carrots add great colour to this dish), and the mushrooms if you have not already done so.Step 2
Boil a kettle and prepare ¾ pint of stock using the water, stock cubes, rosemary and lemon juice. Stir through and leave to one side. In a medium saucepan, heat the water for the rice, adding a dash of lemon juice and a dash of olive oil. Wash the rice in a sieve and when the water has boiled, add to the saucepan and leave to cook on a low to medium heat.Step 3
In a large frying pan, add the olive oil. Take the chicken breasts and prepare in neat slices from end to end, approximately 1cm in width. Heat the oil gently to begin with and add the chicken slices to the pan. Turn the pieces over for 2 minutes or so until roughly cooked on all sides and the meat has just turned white.Step 4
Add the mushrooms and carefully stir through for a further 3 minutes or so. Add the stock, stir through and turn the heat up. Maintain the heat until the mixture has reduced by approximately half and started to thicken slightly. This will take approximately 15 minutes. (Keep an eye on it and do not let it reduce to nothing - everyone will want as much of this sauce as they possibly can!)Step 5
Meanwhile put your vegetables in the steamer when you are 5 minutes away from completion. Take the sauce off the heat and stir in the reduction round the edge of the pan for maximum flavour. Then add the crème fraîche or yoghurt and stir through. Serve immediately with wild rice and vegetables.