Herbed Creamy Chicken with Rice

Herbed Creamy Chicken with Rice

Photographed by Deborah

√ Wheat Free, √ Yeast Free, √ Egg Free, √ MSG Free, √ Gluten Free

(Serves 4)

1 litre (4 cups) Homemade Chicken Stock
1¼ cups rice
1 tbsp oil
500g chicken breast fillet, thinly sliced
1 medium onion, sliced
3 sprigs of thyme
1 tbsp WF/GF corn flour
250g snow peas, topped and ended
1 red capsicum, sliced into strips
1/3 cup cream

Pour 2½ cups of stock into a saucepan and bring to the boil.  Stir in the rice, reduce heat and cook for 12-15 minutes or until rice is tender.

Heat oil in a frying pan.  Add chicken and cook until golden brown.  Remove from heat and put to the side.  Add onion, thyme and ½ cup of stock to the pan.  Cook for a further 5 mins.  In a bowl mix the remaining stock with corn flour.  Add to the pan containing the onion and thyme stock.  Add the snow peas and capsicum.  Bring to the boil, reduce heat and cook for a further 5 mins.  Add the cooked chicken, stir in the cream and heat through.