This is one of my personal favorites so far. I hope you enjoy it too!
Ingredients (makes about 8 servings):
- 1 1/2 C. dry rice
- 3 chicken breasts, cubed
- 1 yellow onion, diced
- 6 mushrooms, sliced or chopped
- olive oil
- 1 1/2 C. chicken stock
- 1/2 tsp. salt
- 1/4 tsp. pepper
- about 1/2 tsp. garlic powder
- a pinch of thyme
- a pinch of paprika
- 1 lb. (about 1 1/2 or 2 C.) sour cream
- 3 Tbsp. white flour
Instructions:
- Cook rice according to package (I used Jasmine rice). When it is done, set aside and keep the lid on to keep the rice warm.
- Cook chicken in saucepan with diced onion and mushrooms and a little bit of olive oil or water.
- When chicken is thoroughly cooked, add chicken stock, salt, pepper, garlic powder, thyme, and paprika. Stir and bring to a boil.
- Combine flour and sour cream. Add to chicken mixture in saucepan. Stir and bring to a boil for about 3 minutes.
- Serve the creamy chicken sauce over the rice. You can also serve it on top of egg noodles or pasta if you prefer it that way.
*I recommend cutting the onions and mushrooms beforehand if you can. You can also pre-cook and/or cube the chicken to speed things up later.