Chicken breast on cream with rice

ingredients

1 pk chicken breast 1 crucible sour cream salt, ground black pepper oil 1 tbsp mustard 1 pk onion rice 1 pk egg 3 cloves garlic grated cheese milk basil, marjoram

step

1.

Wash the chicken breasts, dry well and cut into small cubes. You can also make small slices or thin strips. Season the chicken breasts with salt and ground black pepper. Clean, wash and cut the onion into small cubes. Prepare a good quality frying pan and pot.

2.

Place the oil in a frying pan, finely chop the onion and fry until glassy. Add the minced hot pepper on top of the fried onions. Stir and add the chicken breasts. Stir fry the chicken breasts and the chicken pieces will turn white. Then cover the chicken and simmer on low heat for about 15 – 20 minutes to allow the meat to release its own juices.

3.

Clean the garlic cloves. In a bowl, mix the sour cream, mash the garlic cloves, add a tablespoon of mustard and a little salt and 1 egg. Add the following herbs to the sauce: basil, marjoram and ground black pepper.

4.

Mix the sauce and pour it over the chicken breasts. Cook for about 30 minutes.

5.

Place the rice in a strainer and rinse 2 times with cold water. Let the starch drain well. Meanwhile, heat about 500 ml of water in a saucepan. Rinse the rice one last time with hot, not boiling, water and let it drain. Put the rice in the pot and add the oil and salt. Cover the pot and wait for the rice to boil. The lid will alert you when it starts to bubble. Turn down the heat and simmer it for about 10 minutes on a low flame. After 10 minutes, turn off the heat, cover the rice with a lid and let it sit for 5 more minutes.