Creamy Mushroom Chicken with Rice








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YIELD: 4 servings
TOTAL TIME: 30 minutes
ACTIVE TIME: 15 minutes

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Water 338 g 338 mL / 1½ cups
White rice, long grain 200 g / 7 oz 1 cup
Salt 1 g ½ tsp
Chicken breast, boneless/skinless 450 g / 1 lb 2 chicken breasts
Flour, all-purpose For dredging
Olive oil, extra virgin 15 g 15 mL / 1 tbsp
Butter 14 g 1 tbsp
Butter 14 g 1 tbsp
Portobello mushrooms, chopped 340 g / 12 oz 6 cups
Oregano, dried To taste
Garlic, minced 3 cloves
Stock, chicken or vegetable 120 g 120 mL / ½ cup
Lemon juice 2 g 2 mL / ½ tsp
Dijon mustard 3 g ½ tsp
Cream 225 g 230 mL / 1 cup
Salt To taste
Black pepper, freshly ground To taste

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Reduce heat to a simmer, cover, and cook until rice is tender and has absorbed all the liquid, about 16-18 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 3 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 3-4 minutes. 

Add 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.

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  • If you prefer, you can serve your chicken over noodles or with mashed potatoes instead

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