Chicken Breast in a Creamy Sauce with Rice

Prepare the ingredients. This is what awaits on your plate - prepare the ingredients in advance so the work flows smoothly 🍚🍗🌿

Cook the rice. Rinse the rice, cook it using a ratio of 1 part rice to 2 parts water, bring to a boil, cover, reduce to the lowest possible heat and cook for about 10–15 minutes until the rice is tender.

Chop the shallot. Peel the shallot and chop it into small dice.

Slice the garlic. Slice the garlic thinly.

Prepare the chicken. Cut the chicken breasts into strips, season with salt and pepper, and sprinkle with smoked paprika.

Sear the chicken. Heat a pan and, in a little oil, sauté the chicken strips for 2–3 minutes over medium-high heat so the meat sears.

Sauté the shallot and garlic. If needed, add a few drops of oil or a bit of butter to the pan. Sauté the shallot and garlic over medium heat until they soften and become fragrant.

Make the mustard sauce. Add the mustard and bouillon (dissolved in water) or stock if you have it, to the pan and cook for about 5 minutes over higher heat. Then pour in the cream and cook for another 5 minutes so the sauce slightly thickens.

Chop the parsley. Meanwhile, chop the parsley.

Finish and serve. Add the parsley to the finished sauce, check the consistency and serve with rice 🍽️✨