Ingredients for Creamy Mushroom Chicken & Rice 🍄🟫
- 500 g white cup mushrooms
- 1 cup chicken stock
- 1 heaped teaspoon Dijon mustard (secret ingredient)
- 1 cup thickened cream
- 500 g cubed or sliced chicken breast
- 1 x salt and pepper (to taste)
- 1.5 cups Parmesan
- 500 g white rice
- 2 tablespoons flour
- 2 tablespoons all purpose seasoning (optional)
- 3 teaspoons dried thyme
- Handful broccoli
- 2 tablespoons butter
- 2 minced garlic cloves (or teaspoons if pre minced)
Cooking Instructions for making Creamy Mushroom Chicken & Rice 🍄🟫
Begin by cubing or slicing your chicken breast. Place into mixing bowl and add all purpose seasoning and about 1-2 tablespoons of flour. Shake and mix.
Slice your mushrooms thinly or however you prefer. Set aside. Heat frypan until medium high heat. Line bottom of the pan with olive oil and begin cooking chicken until just before cooked.
Remove chicken from pan and add your mushrooms, butter and potentially some more oil if needed to ensure it’s not too dry. Cook down until they are soft and flimsy (5-6 mins).
Add your minced garlic and stir until fragrant. Add chicken stock, cream and thyme. This will be very liquidy and requires time to simmer. Also add broccoli and return chicken to the pan. Add Dijon mustard, salt and pepper. Stir occasionally.
Allow to simmer gently for 20-30 mins. Nearing the appropriate reduction, add Parmesan and mix. I use quite a bit, maybe closer to 2 cups but feel free to add more or less. Allow to dissolve and taste sauce, add salt and pepper if needed.
Once the sauce has now reduced into a beautiful consistency, Remove from heat and serve over rice garnishing with Parmesan and fresh parsley if you like. Enjoy!
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