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Marinate the chicken breasts with all the marination ingredients.
Wash the rice; sauté the almond flakes in a pan until golden in color, then add the white onion and sweeten on low heat for 5 minutes. Add the rice with the 1 liter of water, MAGGI Less Salt Chicken Stock cube, and the butter. Cover with aluminum foil very tightly and cook in a preheated oven at 160 °C for 1½ hours or until the water is completely evaporated.
While the rice is being cooked, and just half an hour before it finishes, put the marinated chicken in the oven for 30 minutes, and let them finish together.
For the ragout, boil the water with the MAGGI Less Salt Chicken Stock cube and lemon juice, and then dip the mushrooms in that water for 5 minutes. Sauté the chopped onion with the butter; add the lime juice, mushrooms and cream and simmer for 10 minutes. Serve in hot serving platters with the chicken on top and rice aside.
Per Portion of 300g
Recipe Roasted Chicken with Mushroom Ragout and Almonds Wild Rice | Nestlé Family ME
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