Poulet et riz crémeux en sauce

Ingrédients

• 1 cup long grain rice
• 2 tablespoons olive oil
• 2 pounds boneless, skinless chicken breast (cut into bite sized pieces)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons butter
• 3 cloves garlic (minced)
• 2 tablespoons all-purpose flour
• 1 1/2 cup chicken broth
• 1 1/2 cup heavy cream
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon nutmeg
• 1/2 cup grated Parmesan cheese
• Fresh parsley (chopped)

Préparation

1. 1

   Cook rice per package directions.

2. 2

   While the rice cooks, heat a large skillet with olive oil over medium high heat. Season the chicken with the onion powder, garlic powder, paprika, salt, and pepper, then add it to the hot skillet. Let the chicken sear for 2-3 minutes then stir and cook an additional 3-4 minutes, or until the chicken is cooked through (165˚F internal temp.)Remove chicken from skillet and set aside.

3. 3

   Reduce heat to medium. Add butter to the skillet and melt. Stir in the garlic and cook for about 30 seconds, then add the flour and stir until it forms a paste, about 1 minute.

4. 4

   Whisk in the chicken broth and heavy cream and bring to a simmer. Allow the sauce to simmer for 1-2 minutes or until it starts to thicken. Stir in the salt, pepper, nutmeg and parmesan cheese. Then stir back in the chicken bites.

5. 5

   To serve, spoon the smothered chicken over the rice and garnish with freshly chopped parsley. Enjoy!