One Pot Chicken Dish Over Cheesy Rice Recipe - Cooking Index
6 | Bacon slices - roughly chopped | |
1 lb | 454g / 16oz | Boneless skinless chicken breasts - cut into strips |
1 teaspoon | 5ml | Emeril's Essence |
= (see Bayou blast recipe) | ||
1 tablespoon | 15ml | Unsalted butter |
1 cup | 62g / 2.2oz | Finely-chopped yellow onions |
1/4 teaspoon | 1.3ml | Freshly-ground black pepper |
2 teaspoons | 10ml | Minced garlic |
8 oz | 227g | Button mushrooms - wiped clean, |
And thinly sliced | ||
1 teaspoon | 5ml | Chopped fresh thyme |
1 cup | 237ml | Chicken stock |
= (or canned low-sodium chicken broth) | ||
1/4 cup | 15g / 0.5oz | Minced green onions |
Cheesy Rice Pilaf - (see recipe) | ||
2 tablespoons | 30ml | Minced parsley - for garnish |
In an electric skillet or a large heavy skillet, cook the bacon over medium-high heat, stirring occasionally, until crisp, about 5 minutes. Transfer with a slotted spoon to paper towels.
Season the chicken with the Essence, and add to the fat in the pan. Cook, stirring occasionally, until just cooked through, about 5 minutes. Transfer to a plate.
Melt the butter in the pan. Add the onions, and pepper, and cook, stirring, until soft, about 4 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the mushrooms and thyme, and cook until the mushrooms give off their liquid, about 5 minutes.
Add the chicken stock and bring to a boil, stirring to deglaze the pan. Add the chicken, lower the heat, and simmer until heated through, 1 to 2 minutes. Add the bacon and green onions, and stir well.
Remove from the heat and serve over the Cheesy Rice Pilaf, and garnish with the parsley.
This recipe yields 4 servings.
Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E37) - from the TV FOOD - NETWORK
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