Smothered Chicken and Rice
Pan-seared chicken breasts smothered in a creamy Dijon mustard sauce, served over rice and topped with crispy bacon.
Ingredients
- 4 boneless, skinless chicken breasts
- 15ml olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and pepper, to taste
- 240ml double cream
- 240ml chicken stock
- 15ml Dijon mustard
- 4 rashers bacon, cooked and crumbled
- 2 tbsp fresh parsley, chopped (optional)
- 525g cooked white rice
Instructions
- Rub the chicken breasts with olive oil, then sprinkle with garlic powder, paprika, salt and pepper.
- Heat a large frying pan over medium heat and cook the seasoned chicken breasts for 5-7 minutes per side, until golden brown and cooked through. Remove from the pan and set aside.
- In the same pan, reduce the heat to medium-low and add the chicken stock, double cream and Dijon mustard. Stir and simmer for 5 minutes until the sauce thickens.
- Return the chicken to the pan, spooning the creamy sauce over the top, and simmer for a further 3-4 minutes until well coated.
- Spoon the cooked rice onto plates, top with the smothered chicken, and sprinkle with the crispy bacon and fresh parsley to serve.