INGREDIENTS
- 3/4 cup flour
- 1 1/2 tsp salt
- 1 1/2 tsp pepper
- 2 1/2 lb chicken breast, cut into 1/2 inch pieces
- 4 tbsp butter
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped carrots
- 1/2 cup chopped broccoli
- 2 cloves garlic, minced
- 1/4 cup dry white wine
- 4 cups chicken broth
- 2 cups rice, cooked
- 1 1/2 cups milk
- 1/2 cup heavy cream
Instructions
Whisk together flour, salt and pepper. Toss and coat the chicken, set aside and discard any leftover flour mixture.
I used a Dutch oven, but you can also use a soup pot. Heat the butter in your pot until melted, add the onion, carrots, celery and broccoli. Sauté for about 5 minutes or until begins are soft.
Add garlic and chicken, and cook about 3 minutes until the chicken is browned. Add wine, cook 30 seconds. Add chicken broth, bring to a simmer and let simmer for 10 minutes on reduced heat.
Stir in cooked rice, milk and heavy cream. Simmer for 15 minutes. Enjoy!