Chicken and Rice Amandine Recipe

Ingredients
<br>- 2 tablespoons LAND O LAKES® Butter
<br>- 1/4 teaspoon garlic powder
<br>- 1/4 cup sliced almonds
<br>- 12 ounces boneless, skinless chicken breast strips
<br>- 1 3/4 cups water
<br>- 1 (6 ounce) package rice with toasted pasta pilaf mix
<br>- 1 1/2 cups frozen French-cut green beans
<br>- 1/2 cup LAND O LAKES® Sour Cream
<br><p></p>Directions
<br>step 1: Melt butter and garlic powder in 10-inch skillet until sizzling; add almonds.  Cook over medium heat, stirring occasionally, until almonds are lightly browned (2 to 3 minutes).  Remove almonds with slotted spoon.  Set aside.
<br>step 2: Increase heat to medium-high; add chicken strips to same skillet.  Cook, stirring occasionally, until lightly browned (5 to 7 minutes).  Stir in water and rice with seasoning packet.  Continue cooking until mixture comes to a boil (3 to 5 minutes).
<br>step 3: Reduce heat to medium.  Cover; cook 5 minutes.  Uncover; stir in green beans.  Cover; continue cooking 5 minutes or until rice is tender and liquid is absorbed.  Uncover; stir in sour cream.  Sprinkle with almonds just before serving.
<br>


Ingredients
- 2 tablespoons LAND O LAKES® Butter
- 1/4 teaspoon garlic powder
- 1/4 cup sliced almonds
- 12 ounces boneless, skinless chicken breast strips
- 1 3/4 cups water
- 1 (6 ounce) package rice with toasted pasta pilaf mix
- 1 1/2 cups frozen French-cut green beans
- 1/2 cup LAND O LAKES® Sour Cream

Directions
step 1: Melt butter and garlic powder in 10-inch skillet until sizzling; add almonds. Cook over medium heat, stirring occasionally, until almonds are lightly browned (2 to 3 minutes). Remove almonds with slotted spoon. Set aside.
step 2: Increase heat to medium-high; add chicken strips to same skillet. Cook, stirring occasionally, until lightly browned (5 to 7 minutes). Stir in water and rice with seasoning packet. Continue cooking until mixture comes to a boil (3 to 5 minutes).
step 3: Reduce heat to medium. Cover; cook 5 minutes. Uncover; stir in green beans. Cover; continue cooking 5 minutes or until rice is tender and liquid is absorbed. Uncover; stir in sour cream. Sprinkle with almonds just before serving.

Mastodon Share