I haven’t been particularly good about posting recipes and information the past few months. So…as a way of apologizing for the fact that I have been very busy with that strange thing called “life”, here’s a recipe that is sure to please your family, it certainly did the trick here. It’s not expensive, and it can stretch that single chicken breast to serve up to four people.
This recipe for White Chicken is somewhat reminiscent of “Chicken Alfredo”, and should be literally white, with the Italian seasoning and pepper providing the only dark points in the dish. None of the ingredients should be browned, and the sauce should be a creamy ivory white color. To ensure the sauce is pale, choose a light colored oil for cooking, rather than a darker olive oil. While some people may find the pale color rather monochromatic, it allows a vegetable to take the visual center stage, and the creamy flavor goes well with most vegetables.
The snowy meal will make brightly colored steamed vegetables really pop on the plate, making them all the more appealing to those picky eaters. Almost any vegetable will do, but a snap pea blend from the freezer case means quick and easy, as well as colorful–it can be prepared in the microwave while you are cooking the rest of the meal. Other choices can be vegetable stars such as asparagus, broccoli, or even peas with carrots!
The creamy flavors are fantastic, with just a bit of kick from the seasoning used, and it avoids the use of real cream or butter, sticking to just low fat or skim milk and some vegetable or olive oil. If you prefer, pasta can be used instead of rice.
White chicken with basmati rice
- Prepare 2 cups (dry) rice according to package directions. Keep warm. (About four servings.) Hint: a rice cooker will have the rice done in about the same amount of time the White Chicken takes to prepare.
- 1 chicken breast, cut into bite sized pieces
- 1/2 c. chopped celery
- 2 cloves garlic, minced (don’t cheat and use powder–the fresh garlic is much better!)
- 1/4 c. chopped onion
- 1/2 c. chopped fresh mushrooms
- 2 tbsp. olive or vegetable oil
- 1/2 tsp. Italian seasoning blend
- 1/2 tsp. fresh ground black pepper
- 1 tsp. chicken soup base (the base is better, but if you don’t have any, use 1 chicken bouillon cube)
- 2 1/2 c. 2% or skim milk
- 1/2 c. water
- 2 tbsp. flour
- 1/2 c. shredded Italian blend cheese
- 1/4 c. dry parmesan cheese (the “sprinkle” cheese)
Put oil in large, deep skillet over medium heat. Add onions, celery, and garlic, stirring to cook until the onions are translucent. Add chicken, and saute until chicken is firm and white. Add mushrooms, pepper, and Italian seasoning and continue cooking until mushrooms begin to soften. Add milk and chicken base and continue cooking. Do not brown any of the ingredients!
In a small bowl, combine water and flour to a thin, smooth paste. When milk and chicken mixture is hot, slowly pour in flour mixture, stirring continuously to mix with the milk mixture. Stirring frequently, cook until mixture just begins to bubble. While stirring continuously, sprinkle the Italian cheese mixture into the milk mixture. When smooth and creamy (it thickens a bit more as you add the cheese), stir in the Parmesan cheese in the same manner. Remove from heat.
Serve over the hot basmati rice with vegetables on the side. White chicken may also be served over biscuits, buttered toast, mashed potatoes, or pasta.