- 1 ½ cups Water
- 1 cup White, long grain
- ½ tsp Salt
- 1 lb Chicken, breast, boneless and skinless
- For dredging All-purpose flour
- 1 tbsp Olive oil, extra virgin
- 1 tbsp Butter
MUSHROOM CREAM SAUCE
- 1 tbsp Butter
- 3 cups Mushrooms, portobello, chopped
- 1 cup Mushrooms, cremini, chopped
- ½ tsp Oregano, dried
- 3 cloves Garlic, minced
- ½ cup Stock, chicken or vegetable
- ½ tsp Lemon juice
- ½ tsp Dijon mustard
- 1 cup Heavy cream
- To taste Salt
- To taste Black pepper, freshly ground
- In a saucepan, bring water to a boil. Stir in rice and salt and return to a boil over medium-high heat.
- Reduce heat to a simmer, cover, and cook until rice is tender and has absorbed all the liquid, about 16 to 18 minutes.
- Remove from heat and let steam, covered, for 10 minutes.
- Cut chicken breasts in half lengthwise to make four thinner cutlets. Coat them in flour.
- In a large skillet, heat olive oil and butter over medium-high heat. Once pan is hot, add the chicken. Cook it until golden on the outside, about 2 minutes per side. Remove chicken from pan and set aside.
- In the same pan, melt butter. Add mushrooms and oregano. Once mushrooms start to release water, about 3 minutes, add garlic, Continue cooking the mushrooms until all the water is cooked off, about 2 more minutes. Remove mushrooms from pan and set aside.
- In the same pan, add chicken broth, lemon juice, and Dijon mustard. Stir until mustard dissolves, and let it reduce for 3 to 4 minutes.
- Add heavy cream, chicken and mushrooms to the pan. Let chicken cook until it reaches an internal temperature of 75°C / 165°F, and the sauce has thickened. Season with salt and black pepper.
- Using a fork, fluff the rice. Serve with chicken.
- If you prefer, you can serve the chicken over noodles or with mashed potatoes instead