2 boneless chicken breasts
2 carrots, finely sliced into coins
5 or 6 chives
1 4-5″ sprig of fresh rosemary
1 1/2 c. jasmine or basmati rice
2 Tbs. white wine
3 c. chicken broth (homemade preferred)
1-2 Tbs. olive oil
1 Tbs. cornstarch
salt & pepper to taste
Cut chicken breasts into bite sized pieces. Heat olive oil over medium in large skillet and saute chicken until browned on all sides. While chicken is sauteing, snip chives and rosemary so that you get little pieces and sprinkle all over the chicken, with salt & pepper. Add carrot pieces and stir for a few minutes. Add rice and stir for a couple of minutes (this way the rice soaks up all the chicken juices. Mix the cornstarch into the chicken broth. Add chicken broth & wine to pan. Stir to combine all. Cover and simmer about 20 minutes, until all chicken broth is absorbed by the rice.
I think this would have also been good with a little lemon juice added to it but I didn’t have any lemons… next time… Since I was just experimenting with what I had on hand, I didn’t take a picture, but my son raved about it, so I decided to post here to try again.