Creamed Vegetables with Chicken and Rice

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Makes 4 servings.



  1. Melt butter in large skillet over medium-high heat until hot.
  2. Add chicken; cook 8 to 10 minutes or until chicken is brown, turning occasionally. Spoon off all but 1 tablespoon fat.
  3. Add carrots and onion; cook 3 to 4 minutes or until onion and carrots are crisp-tender, stirring occasionally.
  4. Add broth, corn, dill, salt and pepper; cook 4 to 5 minutes or until thoroughly heated, stirring occasionally.
  5. Add half and half; simmer on medium-low heat 3 to 4 minutes.
  6. Remove from heat; serve over hot rice.
  7. Sprinkle with chives.