Poulet crémeux au parmesan, champignons et riz

Ingrédients

• 1 cup long grain white Rice
• 500 grams boneless chicken breast
• 200 grams button mushroom (Sliced)
• 2 tablespoon butter
• 1/3 cup chopped onion
• 1 tablespoon minced garlic
• 1 tablespoon Italian seasoning
• 1/4 teaspoon pepper
• 2.5 cup chicken stock
• Salt to taste
• 1/2 cup heavy cream
• 1/3 cup parmesan cheese

Préparation

1. 1

   Heat 1 tablespoon of butter in a skillet. Add sliced mushrooms and a 1/4 teaspoon salt. Let it cook undisturbed for about 5 minutes on high heat. Mushroom would release a lot of water.

2. 2

   Then lower the heat and cook until the mushroom looks brown and crispy. Take out of the skillet and keep aside.

3. 3

   To the same pan, add the rest of the butter. When butter melts add chopped onions and minced garlic.

4. 4

   Saute minced garlic for about a minute. The onions should be softened and the raw garlic smell should be gone.

5. 5

   Add chicken, seasoning, and pepper. Stir everything well and cook for 3 minutes on medium-high heat. Its ok if the chicken looks undercooked, as it will be cooked further along with rice.

6. 6

   Add rice to the skillet. Stir on medium heat for 2 minutes. The rice should nicely get coated with the herbs and seasoning.

7. 7

   Add warm chicken stock to the skillet. Add salt to taste.

8. 8

   Let everything come to a boil. Then lower the heat, cover and let it cook on low heat until all the water has evaporated and the rice is cooked through. It should take about 12-15 minutes.

9. 9

   Stir in the cream, cooked mushroom, and shredded parmesan cheese.

10. 10

    Serve hot with a garnish of chopped parsley and more parmesan cheese on top.

11. 11

    Refer note for tips on variations.