Mar

Creamy “Chicken Tonight” Takeoff With Rice

I’ve been watching too much telly. I had a craving for one of those chicken sauces in a jar. It tempted me in the supermarket as I walked past it’s shelf.

I didn’t buy it, I decided to make my own version which was pretty easy and doesn’t include any extras like preservatives or artificial flavours.

Ingredients

1 chicken breast, cubed

1/2 onion, diced

1 carrot, julienne

1 zucchini, julienne

1/4 red capsicum, julienne

handful or two of mushrooms, sliced

1/2 tsp of dried thyme (or 1 tsp fresh – even better)

1/4 cup of dry white wine

1/4 cup of chicken stock

1/2 tsp of corn flour (mixed with water to form a slurry)

1/4 cup of cream

Method

Brown chicken in a little olive oil over medium heat, set aside.
Fry onion for a minute before adding carrot, zucchini and capsicum. Fry until vegies are slightly softened. Add mushrooms and thyme and cook for an extra minute.
Return chicken to pan and add wine and stock. Bring to the boil and simmer for 5 minutes or so, reducing slightly.
Add the corn flour slurry to thicken sauce. Simmer for another minute or so to thicken.
Add cream and heat through

Serve on rice.

Update: I made this again substituting the cream and cornflour for sour cream and added a bit of Dijon mustard. I think this version had a better flavour.

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2 Responses to “Creamy “Chicken Tonight” Takeoff With Rice”

Kaye B Says:
March 1st, 2010 at 8:33 am

Hello Melissa,

Your chicken meal looks delicious.

My friend gave me a recipe years ago which we have adapted over the years. It is chicken supreme or chicken curry with fettucine or linguine. I think in the original recipe you use leftover rotisserie chicken and serve with rice. The recipe calls for sour cream and curry mixed with cream of chicken soup. Like you with the bottled sauce, I have now come up with an alternative to buying tinned soup. I cube and cook chicken fillet, then add a sprinkling of stock powder (chicken) as it browns and set aside the chicken. In the meantime I cook vegies like you in the steamer or micro steamer until they are just tender. I add a mixture of oil and butter to the pan I cooked chicken in, then cook plain flour into the butter to make a roux. I add curry powder or paste, then chicken stock and finally milk to make a thick sauce around the same consistency as canned (undiluted) soup, then I simply stir in the sour cream to make the sauce. I add the chicken and veg back into the sauce once it is bubbling and warm through. We usually have this with fettucine or linguine but you can have it with rice. I cook cauliflower florets too as my DH thinks they are extra chicken cubes once in the curry sauce! (not a lover of veg) It is such a quick meal it is like a “chicken tonight” kind of convenience.

Kaye
Melissa Says:
March 1st, 2010 at 11:45 am

Yum, thanks for sharing your recipe. I’ll have to try it! I’ve tried a similar one with curry powder and cream – and a touch of sherry.