Chicken Natural Cutlet with Rice

First, put on a pot with two cups of rice and twice as much water and let the rice cook.

In the meantime, salt and pepper the chicken fillets. Heat oil in a pan and fry the seasoned fillets until they are cooked through but juicy.

Then pour a cup of water and simmer. Add chicken stock to taste.

Whisk another cup of water with cornstarch, pour into the pan and bring to a boil again until the juice thickens.

Season the juice to taste, add the finely chopped parsley at the end and arrange the chicken natural cutlets with the finished rice on a plate.

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