frugal cooking

Chicken Julienne

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Chicken Julienne


175g Long grain rice
40g Butter
40g flour
300ml Stock
300ml Milk
350g cooked chicken – cut into long thin strips
30ml lemon juice
100g green beans, cooked
Pinch thyme
Salt and Pepper
15ml chopped fresh parsley
100g carrots, peeled and cut in to julienne strips and blanched
25g flaked almonds, toasted – optional



Cook the rice in boiling water until tender but not soft.  Keep warm.  Toss parsley lightly through.

Melt butter in pan.  Stir in flour, cook gently for 1 minute.  Remove pan from heat, gradually stir in stock and milk.  Bring to boil and simmer until the sauce thickens.

Gently stir in the chicken, lemon juice, green beans, thyme and seasoning and cook for 5-10 minutes until heated through.

Serve with rice, spooning carrot and almonds on last

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