Chicken Mushroom Chowder Time: 45 minutes
1 chicken breast
4 oz mushrooms
1 onion
2 cloves garlic
1 carrot
1/4 cup basmati rice
1 tbs butter
1 tbs oil
2 tbs flour
2 cups chicken stock
reserved from Saturday
1/2 tsp thyme
1/2 cup milk
Cut chicken into bite-size pieces. Chop onion. Mince garlic. Clean and roughly chop mushrooms and carrot. (chopping terms on Techniques). In large sauce pan heat butter and oil over medium heat. Add chicken and sauté 2 minutes. Add onions and sauté 3 minutes. Add garlic, mushroom, carrot and rice and sauté 3 minutes. Add flour and sauté 30 seconds. Slowly stir in chicken broth, stirring constantly. Add thyme. Bring to a boil, reduce heat, cover and simmer 20 minutes or until rice is done. Uncover, stir in milk and heat through. Serve.
Cooking for Two? Or more?
Our Weekly Menu Planner Service gives you healthy, gourmet dinners, carefully planned to eliminate waste and insure a wide variety of seasonal, wholesome foods each week.
All text and images are copyright © 2005 - 2007 Kathleen Lerum Zeller.
All rights reserved unless otherwise indicated
