- Serves 4
- Preparation Time 10MINS
- Cook Time 20MINS
1L Campbell’s Real Stock – Chicken
1 cup long grain rice
1 TBS oil
500g chicken breast, thinly sliced
200g button mushrooms, sliced
1 medium onion, thinly sliced
2 tsp dried thyme leaves
1 TBS cornflour
200g green beans, sliced 1/3 cup light sour cream
STEP 1 Place 625ml (2 1/2 cups) of Campbell’s Real Stock in a saucepan and bring to the boil.
STEP 2 Add rice, cover, reduce heat to low and gently simmer for 12 minutes.
STEP 3 Meanwhile heat oil in a large frying pan.
STEP 4 Add chicken and cook until golden brown, remove from pan.
STEP 5 Add mushrooms, onion, thyme and 125ml (1/2 cup) of stock to the pan.
STEP 6 Cook, stirring, for about 5 minutes or until the stock has evaporated and mushrooms and onion have softened.
STEP 7 In a bowl or jug, add remaining stock then whisk in the cornflour until combined. Add to the mushrooms, with the chicken and beans. Bring to the boil, stirring constantly until thickened slightly.
STEP 8 Stir in sour cream and cook until heated.
STEP 9 Serve with the rice.