Creamy Basil Chicken on Yellow Basmati Rice

Ingredients

• FOR YELLOW RICE
• 2 cups Basmati Rice
• 4 cups Water
• 1 Tablespoon Ground Turmeric
• 1 teaspoon Salt
• 4 Tablespoons Butter
• 1 cup To 2 Cups Frozen Green Peas
• 1 cup To 2 Cups Raisins
• FOR CREAMY CHICKEN BASIL
• ¼ cups Milk
• ¼ cups Bread Crumbs
• 4 whole Skinless, Boneless Chicken Breast Halves (or Chicken Fillets)
• 3 Tablespoons Butter
• ½ cups Chicken Broth
• 1 cup Heavy Whipping Cream
• ½ cups Grated Parmesan Cheese
• ¼ cups Chopped Basil
• ⅛ teaspoons Ground Black Pepper

Preparation Instructions

YELLOW RICE

1. Put water, rice, turmeric, salt, and butter into the rice cooker. Cook.

2. When rice is cooked, add in frozen green peas and raisins. Gently stir in.

3. Cover rice cooker again and keep warm for another 8 to 10 minutes.

CREAMY BASIL CHICKEN

1. Place milk and bread crumbs in separate shallow bowls. Dip chicken in milk, then coat with bread crumbs.

2. In a skillet over medium heat, fry the coated chicken in butter, on both sides, until juices run clear. Remove from skillet and keep warm.

3. Add broth to skillet, bring to a boil over medium heat. Stir to loosen browned bits from pan. Stir in cream; boil and stir for one minute.

4. Reduce heat. Add Parmesan cheese, basil, and black pepper.

5. Simmer until heated through.

6. Now place chicken that you’ve set aside earlier on top of a heaping of rice.

7. Pour sauce over chicken and serve. (Or you can also serve the chicken and sauce on the side, separate from the rice.)

Enjoy!