Creamy Chicken with Mushrooms and Rice

• Chicken breast 175 g
• Smoked paprika no nutrition facts 1 tsp
• Salt no nutrition facts 1 pinch
• Black pepper no nutrition facts 1 pinch
• Olive oil no nutrition facts 1 tsp
• Champignon 150 g
• Onion no nutrition facts 1 Stk
• Cremefine 7% cooking cream no nutrition facts 50 ml
• Stock – Vegetable no nutrition facts 100 ml
• Salt no nutrition facts 1 pinch
• Black pepper no nutrition facts 1 pinch
• Fresh parsley no nutrition facts 1 tbsp
• Jasminreis 70 g

10 ingredients can’t be converted to grams and are not included in the nutrition facts above.

Method

1. 1

   Cooking rice: Cook the jasmine rice in a saucepan of salted water according to the instructions on the packet until it is cooked.

2. 2

   Frying the chicken: Season the chicken breast fillet with smoked paprika, salt and pepper. Fry in a frying pan with a little oil on both sides until cooked through and nicely browned. Remove the meat briefly and set aside.

3. 3

   Prepare the mushrooms and onions: Fry the sliced mushrooms in the same frying fat. Add the onion strips and fry them together until they are soft and lightly browned.

4. 4

   To make the sauce: Deglaze the pan with the vegetable stock. Stir in the cream (Cremefine 7%) and season to taste with salt and pepper.

5. 5

   Reduce the sauce: Return the chicken to the pan with the mushrooms and the sauce. Simmer everything together briefly over a medium heat so that the meat absorbs the flavours and the sauce becomes creamy.

6. 6

   To serve: Spread the jasmine rice over the plate as a base, spoon the chicken and the mushroom and onion sauce on top, and finish the dish with a generous sprinkling of freshly chopped parsley.