Chicken shredded and rice

Name: Chicken shredded and rice
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 200 g Parboiled rice; 7-10 Tbsp salt and pepper; 150 g mixed leaf salad (e.g. rocket and oak leaf); 3 TABLESPOONS White wine vinegar; 1 TEASPOON Honey; 1 TEASPOON Mustard; 2 tablespoons (10 g each) Oil; 1 medium onion; 3 Stem(s) Parsley; 400 g Chicken filet; 1 tablespoon (10 g) Flour; 1/8 l low-fat milk; 1 TEASPOON Chicken broth; 150 g frozen peas

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

200 g Parboiled rice
7-10 Tbsp salt and pepper
150 g mixed leaf salad (e.g. rocket and oak leaf)
3 TABLESPOONS White wine vinegar
1 TEASPOON Honey
1 TEASPOON Mustard
2 tablespoons (10 g each) Oil
1 medium onion
3 Stem(s) Parsley
400 g Chicken filet
1 tablespoon (10 g) Flour
1/8 l low-fat milk
1 TEASPOON Chicken broth
150 g frozen peas

Directions

1
Put the rice in about 1/2 l boiling salted water. Cover and cook over low heat for about 20 minutes.
2
Wash and drain the salads and pluck them into pieces. Mix vinegar, honey, mustard, salt and pepper. Fold in 1 tablespoon of oil.
3
Peel the onion and cut into strips. Wash and chop the parsley. Wash the meat, dab dry and cut into cubes.
4
Heat 1 tablespoon of oil in a coated frying pan. Sauté the meat in it for about 5 minutes. Season with salt and pepper and remove.
5
Sauté the onion in the frying fat. Sprinkle with flour and sweat. Well 1⁄4 l water, milk and broth stir in, boil up and simmer everything 3-5 minutes. Heat peas, meat and parsley in the sauce.
6
Season everything. Mix salad and marinade. Serve the shredded meat with rice. Serve with salad.