Chicken Breast in Mushroom Cream Sauce with Rice
Chicken breast in mushroom cream sauce with rice is a recipe featuring fresh ingredients from the chicken category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 tbsp Olive Oil
- 1 tbsp butter
- 680 g chicken breast fillets (4 fillets)
- Salt
- Pepper (freshly ground)
- 4 Spring Onions
- 400 g Mushrooms
- 1 tbsp flour
- 150 ml instant chicken broth
- 150 g whipping cream
- 250 g Wild rice blend
Instructions
-
1.
Heat oil and butter in a pan over high heat. Season both sides of the chicken with salt and pepper. Fry each side for about 2-3 minutes until lightly browned. Reduce heat, cover, and simmer for another ~8 minutes, turning once.
-
2.
Cook the rice according to package instructions.
-
3.
Trim and wash spring onions; slice white and light green parts into rings, cut dark green diagonally, set aside for garnish. Clean mushrooms and thinly slice them.
-
4.
Remove chicken from pan and keep warm in a 70°C oven. Add spring onions and mushrooms to the pan and sauté for about 3-4 minutes. Sprinkle flour and cook for another minute. Pour in broth, stir until boiling, then simmer for 2-3 minutes. Stir in cream, return chicken to the pan, and heat in sauce for an additional 2-3 minutes. Plate chicken with mushroom sauce over rice and sprinkle with spring onion greens.
