I think I've mentioned this before, but we eat a lot of chicken in our household. My kids' favorite is just a basic poached chicken and rice or noodles. However, you can only do that so many times before it starts to get boring. I had forgotten to take anything out yesterday, so we knew it was going to be chicken and rice again, but I wanted something a bit different. I didn't want to make the same 'ol same 'ol. So I searched through some websites searching for something that was still quick and easy, but a bit different than normal. I found this, and tried it.
While making it, I didn't think it was going to turn out right. It just didn't look appetizing. I think that, since my chicken was still partly frozen, that it put too much moisture in the pan, so the cream sauce was much thinner than it should have been. Also, I had covered it to cook, and I think I should have left the lid off at first. However, despite all my mess-ups, it still turned out pretty good! I can only imagine how tasty it will be when I do it right! The kids both really liked it, and I now have another chicken-and-rice recipe to add to my repertoire.
Ingredients:
- 3 tablespoons canola oil
- 6 boneless, skinless chicken breast halves
- black pepper to taste (I used about a tablespoon)
- 1 medium onion, chopped
- 2 chicken bouillon cubes (mine were not crushed because I couldn't get them to crush)
- 1 teaspoon paprika
- pinch of salt- to taste (optional)
- 1 can (4oz) sliced mushrooms, drained
- 3 tablespoons sour cream
Directions:
- In a large skillet, heat oil over medium-high heat. Add onion and chicken. Season with bouillon, paprika, salt and pepper.
- When chicken is almost thoroughly cooked, add mushrooms. Cover and cook about 5 more minutes or until mushrooms are tender and chicken is cooked through.
- Add sour cream and stir.
