Chicken Breasts with Orange Cream Sauce, Mushroom Rice, and Herbs

Ingredients

• 1 kg Boneless chicken breasts (Seasoned with salt, pepper, and garlic powder)
• Salt and pepper (For seasoning the chicken and sauce, to taste)
• Garlic powder (For seasoning the chicken, to taste)
• 1 Onion, diced (For the chicken sauce)
• 1 Garlic (For the chicken sauce)
• 1.5 cup Orange juice (For the sauce)
• 0.5 cup Cream (Cooking cream for the sauce)
• 1 tbsp Mustard (For the sauce)
• Rosemary (For the sauce, to taste)
• 2 cup Basmati rice (Rinsed and soaked for half an hour)
• 1 Onion, sliced (For the rice)
• 1 Garlic (For the rice)
• 1 can Fresh mushrooms (Sliced; the can size was not specified)
• 1 cup Dill and cilantro (For the rice)
• 3 cup Hot water (For the rice)
• 1 tbsp Salt (For the rice, as stated in the steps)
• Oil (A small amount of oil for sautéing the rice ingredients)
• Butter (A piece for sautéing the onion and garlic in the chicken sauce)

Steps

1. 1

   Prepare the rice by rinsing and soaking it for half an hour, then drain it.

2. 2

   Heat a little oil in a pot, then sauté the sliced onion until it begins to turn golden.

3. 3

   Add the sliced mushrooms to the onion and sauté them together until the mushrooms change color.

4. 4

   Add the garlic clove to the pot and sauté briefly.

5. 5

   Add the dill and cilantro and toss them with the ingredients for about 2 minutes.

6. 6

   Add the rinsed and soaked basmati rice, then pour in 3 cups of hot water and add 1 tbsp of salt.

7. 7

   Cover the pot and cook the rice over low heat until tender.

8. 8

   Season the chicken breasts with salt, pepper, and garlic powder.

9. 9

   In a hot skillet, sear the chicken breasts for 2 minutes on each side, then remove them from the skillet.

10. 10

    In the same skillet, sauté the diced onion until softened.

11. 11

    Add the garlic clove and butter to the onion, and sauté them together for about 2 minutes.

12. 12

    Add the orange juice and mustard, and stir twice until combined.

13. 13

    Add the cream, then season the sauce with salt, pepper, and rosemary.

14. 14

    Return the chicken breasts to the skillet and add any juices they released.

15. 15

    Simmer the chicken and sauce over low heat for 5 minutes.

16. 16

    Spread the cooked rice on a serving platter, arrange the chicken breasts on top, and serve with the orange cream sauce.

Notes

The exact amounts of mushrooms, oil, and butter were not specified in the source. The description states that 1½ cups of orange juice are used for the sauce, while the audio transcription mentions adding ½ cup; the description amount was used as the primary written source. No specific cooking temperature was provided.

Nutrition per serving

• main
• chicken
• rice
• family-friendly
• stovetop
• creamy sauce
• orange
• Middle Eastern-inspired