Creamy Chicken and Rice with Eggplant

Eggplant and me usually don’t get along. It wasn’t until this dish that I actually appreciated the flavor and the texture of the purple vegetable that has given me such grief before. I was actually skeptical to try this recipe, just because of my experiences in the past with eggplant where I felt like I was eating a nasty sponge. I guess I like my eggplant really cooked, so it’s really soft and nice.

I found this eggplant recipe in an old cookbook that my mom gave me, Weight Watchers International Cookbook. Considering this is a Weight Watchers cookbook and not necessarily authentic, I am not claiming to know anything about Portuguese food. What I will tell you is this recipe was in the Portugal section of the book. Because of that I searched the internet (or.. allrecipes.com) for a Portuguese entree. Again, I don’t know if it’s authentic at all, but the internet told me and sometimes I half believe the internet.

Regardless of where these dishes originated, both the chicken and the rice paired perfectly together. I would make both of these again.

Creamy Chicken

Ingredients
2 tbsp Brummel&Brown
2 boneless skinless chicken breasts
3/4 cup chicken broth
1/2 cup white wine
2 cloves garlic, minced
1/2 tbsp all-purpose flour
1/2 tsp kosher salt
1/2 tsp pepper
1/2 cup heavy cream

Directions

1. Melt the yogurt spread in a large skillet over medium-high heat. Add the chicken breasts and cook until browned on both sides. Pour in the chicken stock and white wine. Add the garlic. Reduce the heat to medium-low. Sprinkle flour over the top of everything in the skillet and cover with a lid. Simmer for 40-45 minutes.

2. When the chicken is cooked through, remove to a dish and keep warm. Boil the liquid in the skillet until it’s reduce to 3/4 cups. Whisk the heavy cream into the reduced liquid. Return the chicken to the pan and heat through.

3. Serve the cream sauce over the chicken.

* makes 2 servings
* 418 calories per serving

Eggplant with Rice

Ingredients
2 cups eggplant, peeled and cut into 1-inch cubes
1 tsp kosher salt
1/2 cup chicken broth
4 oz onion, chopped
1 cup cooked rice

Directions

1. In a bowl, sprinkle eggplant with salt. Let sit for one hour. Drain off liquid.

2. In a covered skillet, cook onions in 1/4 cup of the bouillon, until tender. Add the eggplant and continue to cook until the eggplant is to your desired softness.

3. Add the rice and the remaining broth. Heat through.

* makes 4 servings
* 82 calories per serving

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One response

  1. Pingback: Roasted Eggplant Pasta | lawstudentscookbook

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