Chicken Supreme (HC)
Ingredients
60g (⅓ cup)(2 oz) wholegrain rice
1 chicken fillet
1 tsp olive oil
½ onion, sliced
½ green pepper (bell pepper), sliced
¼ stick of celery, diced
½ garlic clove, crushed
Touch of salt and black pepper
1 tsp flour
120ml (½ cup)(4¼ fl oz) milk
120ml (½ cup)(4¼ fl oz) boiling water
½ low salt (sodium) stock cube
Bunch of fresh or dried parsley
4 tbsp of green beans (3 Aus tbsp -– 60ml)
2 tbsp (1.5 Aus tbsp – 30ml) creme fraiche, full fat
Instructions:
Cook rice according to packet instructions. Slice the chicken and fry in olive oil until sealed.
Add sliced onion, peppers (bell peppers), celery, garlic, salt, black pepper to taste. Cook for 5 mins or so.
Make chicken stock by combining water, milk and stock cube to a jug and mix.
Add flour to the chicken and vegetables and slowly add the stock, stirring all the time, can take off heat when adding, as it will begin to thicken.
Add the fresh parsley and green beans. Pop back on heat and simmer for 10 minutes or so.
Add creme fraiche, test taste and add more seasoning if needed.
Serve with rice and enjoy.
Top Tip
If chicken supreme is not thick enough, add 1 tsp of cornflour (corn starch) to a little water, mix and then add to the dish or alternatively could add a little water if too thick.
