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- Chicken in Lemon and Rosemary with Wild…
- 2 large chicken breasts
- 15 whole button mushrooms, washed whole
- 6 shiitake mushrooms , washed and halved
- 3 tbsp lemon juice
- 300g rice
- 1½ chicken stock cubes
- 1 tbsp fresh rosemary , washed
- 3 tbsp crème fraiche
- 3 tbsp olive oil
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.
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.
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.
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!)
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.
Shop the ingredients
Yeo Valley Organic Half Fat Creme Fraiche 200g200g
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