* 1kg boneless skinless chicken breasts, butterflied or pounded flat * 185g sun dried tomatoes, cut into strips or minced * 4 cloves of garlic, minced * 200ml cream * 50g Parmesan, shredded * 200ml chicken stock * 1 tsp mixed dried herbs * Salt and pepper to taste * 900g sugar snap peas * One medium carrot
**Instructions:**
1. Prep all ingredients. Start rice. 2. Salt and pepper both sides of the chicken breast. Brown on both sides in the pan and reserve. 3. Sauté vegetables in the pan, season to taste, and reserve. 4. Sauté sun dried tomatoes and garlic. 5. Add chicken stock, dried herbs and cream to the pan, and bring to a simmer. Taste and adjust for seasoning, then stir in the cheese. 6. If chicken breasts need more time, simmer them in the sauce. Otherwise, assemble and serve.
1 Comment
Chicken and rice is always nice, especially when it’s served with a rich and tangy cream sauce fortified with sun-dried tomatoes and plenty of cheese.
Full recipe: [https://servedwithrice.com/marry-me-chicken-with-rice/](https://servedwithrice.com/marry-me-chicken-with-rice/)
**Ingredients (served 6):**
* 1kg boneless skinless chicken breasts, butterflied or pounded flat
* 185g sun dried tomatoes, cut into strips or minced
* 4 cloves of garlic, minced
* 200ml cream
* 50g Parmesan, shredded
* 200ml chicken stock
* 1 tsp mixed dried herbs
* Salt and pepper to taste
* 900g sugar snap peas
* One medium carrot
**Instructions:**
1. Prep all ingredients. Start rice.
2. Salt and pepper both sides of the chicken breast. Brown on both sides in the pan and reserve.
3. Sauté vegetables in the pan, season to taste, and reserve.
4. Sauté sun dried tomatoes and garlic.
5. Add chicken stock, dried herbs and cream to the pan, and bring to a simmer. Taste and adjust for seasoning, then stir in the cheese.
6. If chicken breasts need more time, simmer them in the sauce. Otherwise, assemble and serve.
Cheers!