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Chicken Julienne #2

ingredients

serves 4
175 g (6 oz) long grain rice
3 Tbsp (40 g) butter
3/8 cup (40 g) plain flour, sieved
1 1/4 cup (300 ml) 1/2 pint chicken stock
1 1/4 cup (1/2 pint) 300 ml milk
350 g (12 oz) cooked chicken, cut into long narrow strips
2 tbsp (30 ml) lemon juice
4 oz (100 g) green beans, cooked
pinch of dried thyme
salt and freshly ground pepper
1 tbsp (15 ml) chopped fresh parsley
4 oz (100 g) carrot, peeled, cut into julienne strips and blanched
1/4 cup (25 g) 1 oz flaked almonds, toasted

method

1. Cook the rice in a saucepan of boiling salted water until tender, but not soft. Set aside and keep hot.

2. Melt the butter in a pan, stir in the flour and cook gently for 1 minute, stirring. Remove pan from the heat and gradually stir in the stock and milk. Bring to the boil and continue to cook, stirring until the sauce thickens.

3. Gently stir in the chicken, lemon juice, green beans, thyme and seasoning and cook for 5 - 10 minutes until heated through.

4. Add the parsley to the cooked rice and toss lightly. Make a border of rice on a serving dish and spoon the chicken into the centre. Decorate with carrot and almonds.

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