Creamy Chicken With Rice And Beans

• 4 cups chicken stock
• 12 oz chicken breasts, cut into strips
• 7 oz long grain rice
• 1 tbsp butter
• 10 oz carrots, sliced
• 3 stalks celery, sliced
• 1 tbsp all-purpose flour
• 3 tbsp heavy cream
• 1 pinch freshly grated nutmeg
• 1 None 14.5 oz can red kidney beans, drained
• 2 tbsp chopped parsley
• None None celery leaves, to garnish

1. Bring the stock to a boil in a saucepan. Reduce the heat to a gentle simmer and add the chicken. Cook very gently for 15 minutes. Cook the rice in boiling, salted water for 12 minutes or until tender.
2. Lift the chicken from the stock and reserve 3 cups of the stock in a bowl. Melt the butter in the cleaned pan and saute the carrots and celery for 3 mins. Stir in the flour and cook for 1 min. Gradually blend in the reserved stock, then the cream.
3. Return the chicken to the sauce with the nutmeg, beans and parsley. Season to taste with salt and pepper and cook gently for 5 minutes.
4. Drain the rice to serving plates and spoon the chicken on top. Serve garnished with celery leaves.

chicken stock, chicken breasts, long grain rice, butter, carrots, stalks celery, flour, heavy cream, nutmeg, red kidney beans, parsley, celery

Taken from recipes-plus.com/api/v2.0/recipes/17118 (may not work)