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Creamy Mushroom Chicken with Rice

Total Time 30 minutes
Servings 4

Ingredients

RICE

  • 1 ½ cups Water
  • 1 cup White long grain
  • ½ tsp Salt

CHICKEN

  • 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

Instructions

  • 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.