Chicken breast fillet with corn and rice

Ingredients

• 200 g rice
• 4 chicken breast fillets (about 160 g each, skinless)
• Salt
• Pepper (freshly ground)
• 4 tbsp whipping cream
• 4 tbsp crème fraîche
• 2 cans corn (340 g each)
• 4 tbsp butter
• parsley (for garnish)

Instructions

1. 1.

   Bring water to a boil with about twice the amount of rice and a pinch of salt, then cover and simmer on low heat for about 20 minutes until the rice is tender.

2. 2.

   Season the chicken breast fillets with salt and pepper. Sear each side in 2 tbsp hot butter for about 5 minutes. Add cream and crème fraîche, warm through, and season again with salt and pepper.

3. 3.

   Drain the corn and warm it in a pan with remaining butter, seasoning with salt and pepper.

4. 4.

   Serve the rice topped with corn, chicken fillets, and sauce on bowls or plates, garnished with parsley.