I just made this for dinner for Emily and me and it's so friggin good, I have to share it with the rest of you. It comes from a book called "Cooking with 5 Ingredients"
3 Tablespoons of Margarine
5 or 6 skinless, boneless chicken breast halves (I used just 2, since there were only two of us, which I cut in half again)
2 Cups of Water
1/2 Teaspoon of Dill Weed
1 Packet of Vegetable Soup/Dip Mix
1/2 Cup of Sour Cream
1 Packet instant brown rice (I used the Uncle Ben's 90-second microwaveable rice, one packet was enough for the two of us, but you may want to use two)
Large skillet or saute pan
Dinner plate placed in a heated oven set to a low temp (200 or lower)
Melt the margarine in the skillet and brown the chicken for 10-15 minutes, turning occasionally.
Add the water, dill, and soup mix and bring to a boil, then lower the heat and simmer for 25-30 minutes. Cook the rice so that it is ready at the same time as the chicken.
Remove the chicken from the pan and place on the heated plate in the oven. Add the sour cream to the pan and mix with the liquid to form a nice creamy sauce.
Plate up the rice, either on individual plates or a nice platter, place the chicken on the rice, spoon or pour the sauce over the chicken and rice.
- Tags:emily, food
- Music:Jonathan Coulton / remix by emerson - Code Monkey (Frugal Glucose Mix)