Happy Friday, everyone! I hope your holiday weekend is off to a wonderful start. We were fortunate enough to get some nice rain this week, so the plants are looking happy, and my tiny herb garden is looking healthy. This is the time of year that it really thrives! I was inspired to use some of my fresh English thyme for this recipe. I love the scent & flavor of thyme, but fresh thyme is especially enticing!
Recipe by: Designs by Jeanne R
1 cup wild rice blend (I buy mine from Sprouts bulk aisle)
3 cups chicken broth – for cooking the rice (plus a little more, reserved)
1 -1/2 lbs of boneless, skinless chicken breasts
1 medium onion, diced
1 red bell pepper (slice half into pretty rings, chop the other half)
1 cup fresh green beans, trimmed & cut
1/4 cup Half & Half, cream or milk
small handful of fresh thyme, remove the leaves (save some to garnish)
1/4 cup Parmesan cheese, grated
3 cloves garlic, minced
1 teaspoon salt
fresh black pepper, to taste
2 tablespoons butter (separated)
a little oil (1 – 2 tablespoons for pan frying)
Cook the rice in the chicken broth, using your preferred method for cooking rice.
Bake the red pepper rings in the oven for a few minutes until crisp-tender, then set aside as a garnish.
Wash the chicken, then pat them dry with paper towels. Cut them lengthwise into about 6 equal strips. Place a piece of chicken on a cutting board, and top it with a piece of plastic wrap. Using the flat side of a mallet, pound the piece to flatten it evenly into a small oval shape. Take care not to get the chicken too thin, repeating this process for the remaining chicken. Season both sides of each piece with salt & pepper, set aside.
Heat about 1 tablespoon of the oil, and about 1 tablespoon butter in a skillet. Pan fry each side of the chicken until golden brown and cooked through, set aside. Add the additional tablespoon of oil, then add the garlic, salt, pepper, & vegetables, cooking until crisp-tender. Reduce the heat, and add a little Half & Half (or milk), a little chicken broth, and the remaining tablespoon of butter. Stir to remove any browned bits from the skillet, deglazing the pan, then add the fresh thyme leaves, & stir.
Add the wild rice & Parmesan, tossing to combine the juices, vegetables & rice. At this point you’ll need to taste & adjust the seasonings if needed. Arrange the rice & vegetables on a platter, top with the chicken, sprinkling the chicken with additional thyme leaves, salt & pepper. Garnish with the red pepper rings. Serve warm.
I like the thyme as a fresh ingredient, so I add it at the very end, and even sprinkle in a little additional while I’m tossing the rice mixture…I’m such a rebel. LOL.