Poached Cannellini Chicken and Rice

Poached Cannellini Chicken and Rice
This Italian inspired dish derives its silky texture from the cream of celery soup, accented by the subtle flavor of cannellini beans, and the light smokiness that results from the quick saute of the chicken breasts. Served over rice, this plateful of delicate flavors delivers with every bite.

Olive oil to coat the pan
4 skinless, boneless, chicken breasts
2 cloves garlic (minced)
1/2 medium-sized white onion, diced
1 small green bell pepper, coarse diced
1/2 cup frozen peas
1/2 cup carrots, diced
1/2 cup mushrooms, sliced
1 (10.5 oz) can cream of celery soup
1 (14.5 oz) cannellini beans, drained
1 cup Half & Half
2 Tbsp Worcestershire sauce
Salt and ground pepper, to taste
1 Tbsp Italian seasoning
2 cups rice, cooked

1. Place garlic, onion, carrots, and a sprinkle of salt in a hot, oiled, skillet over medium-high heat (we will get more salt from the soup). Cover.
2. When the onion is translucent (about 4 minutes), push everything to the side to clear the center of the skillet. Add chicken breasts directly on the bottom and cook, covered, 5 minutes
3. Turn the chicken breasts and move to a new spot in the pan. Add the celery soup, stirring and scraping up any browned bits from the bottom of the skillet. These bits are flavor bombs. When they’re dissolved in the liquid they enrich the entire dish.
4. Add half and half. Cover and cook 5 minutes. The liquid will simmer.
5. Add bell pepper, peas, the Italian Seasoning, ground black pepper, and Worcestershire sauce. Cover and cook 15 minutes
6. Check temperature at the thickest part of the largest breast. The temperature should be between 165-175 degrees. Cook longer if needed.
7. Adjust seasoning to taste, and serve hot over 1/2 cup of cooked rice

Lea Forming a MeatloafServing suggestion: If you would like your sauce thicker, similar to gravy, add a flour or cornstarch slurry. If you use flour, you’ll need to cook out the pasty flour flavor. This takes about 8 minutes at a simmer. A typical cornstarch slurry will consist of 2 parts cold water and 1 part cornstarch. To make a flour, just measure out the flour into a small bowl – use one tablespoon to thicken a small amount of sauce or up to four tablespoons for a big bowl of soup. Add a cup or so of the hot cooking broth to the flour and whisk until they’re completely combined.