Simmer gently for 20 minutes or until the chicken is at least 165☏ at its thickest part. Start the chicken on high, as soon as the liquid starts to boil, lower the heat to medium-low and cover.Place the chicken in a medium saucepan that’s large enough that the chicken breast pieces fit side by side without overlapping. Cover the chicken with the chicken broth. Add the thyme and a pinch of salt. Then prepare the breadcrumb topping, the sauce, and the frozen vegetables while the chicken and rice cook.They take roughly the same amount of time to cook. Start the white rice and set the chicken to poach.This recipe has multiple components that need to be cooked separately and come together at the end. We were right to the top with when all the ingredients were added.
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