Introduction: Poached Chicken and Mushroom Sauce.

Picture of Poached Chicken and Mushroom Sauce.

What a wonderful dish this is, Light and good for you. Poached chicken with mushroom sauce over a bed of rice and peas. Easy to make for sure. Definitely will become a staple in your home if you like it as much as we do.

See also: https://www.instructables.com/id/Our-food-instructables/

Step 1: Ingredients:

2 - tablespoons  butter or the equivalent in oil
1  - bell pepper (color does not matter)
1 - small can green peas
1 1/2 - cups apple sauce (vs using a stick of butter)
1 - small package edible musrooms.
2  - cups uncooked rice
2  - garlic cloves
1 to 3  - uncooked boneless and skinless chicken breasts (We just used one).
salt, pepper, spices,, onion powder
lime or lemon juice
Enough water for covering the chicken breasts,
Optional: peanuts
Parmesan cheese

Step 2: Poach the Chicken.

Picture of Poach the Chicken.

Take a two quart pot and put in the three chicken breasts. Cover with water. Bring to a boil. Boil till the breasts are cooked.
Remove the chicken to a sealed container then refrigerate while you do other preparation.
Do not discard the poaching liquid, but you may want to discard any fat that has come to the top.

Step 3: Boil the Rice.

Picture of Boil the Rice.

After poaching the chicken, if you have only a half full pot of water in a 2 quart pot, that is about four cups liquid. you will want to add two or so cups rice. What want a ratio twice as much liquid as rice. (Note: you could also use polenta (corn meal) or pasta for this recipe)
Clean a small bell pepper and finely dice. (Using a red or yellow peeper will add contrast to the green peas).  
Add the bell pepper to the poaching  liquid.
Bring the rice to a boil making sure it is well stirred. 
Add a little of your favorite spices. (salt and little pepper ill do just fine)
Turn off heat, cover and let it steep while making the rest of the dish.

Note: Even if you used too much water, you can always strain the rice with a slotted spoon. Leftover liquid can be the basis for a next day soup. Most likely you just need to boil it some more

Step 4: Preparing the Sauce.

Picture of Preparing the Sauce.

Heat a pan large enough to saute the chicken,
Melt two tablespoons of butter in the pan (you could use equivalent of oil).
Finely mince two cloves garlic  (or add two teaspoons garlic salt.
Stir the garlic as to let it get to know the butter.
Turn down the heat and let simmer.
Clean and mince a small package of mushrooms.
Add to the butter and garlic.
Add the one cup apple sauce.
Add a little lemon or lime juice.
Turn up the heat a little bit, but you do not want to scald the apple sauce.
Stir once in a while so everything melds.
Get the chicken and slice in to bite size portions.
Once the mushrooms are rendered,  add the chicken to the mix. (Mushrooms will cook way down.)
Let every thing get warm together.

Step 5: Bring It All Together.

Picture of Bring It All Together.

Mix the green peas with the rice.
ladle a good portion of the rice and peas on a place.
Cover with the chicken and applesauce.

You could add some ground peanuts.
Add Parmesan cheese
Add a touch of fresh cilantro or Italian parsley.
Serve.

You can add a fresh salad and freshly cooked vegetables on the side for a complete meal.

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