By: The Refined Chef
Chicken with Homemade Cream of Mushroom Soup Over Wild Rice
4 cups raw sliced mushrooms (2 cups baby portobello, 2 cups crimini)
1/2 cup heavy cream
1/2 cup low sodium chicken broth
1.5 teaspoons fresh thyme
2 tablespoons chopped shallot
2 tablespoons butter
Salt and pepper to taste
1 cup wild rice – I like Minnesota wild rice
1 lbs – skinless/boneless chiken tenders
The hearty rice and earthly flavors of the mushrooms work well together in this dish. These two items also compliment the chicken in a nice way.
Preparation Time–15 minutes
Cooking Time–20 minutes
In a sautee pan over medium heat melt butter (do not brown) and add shallots. Cook 3-5 minutes until translucent.
Add sliced mushroom and cook for 3-5 minutes
Add thyme, salt and pepper and cook for 1 minute
Add cream and chicken broth
Simmer for 15-20 minutes over medium-low heat
While mushrooms are cooking, prepare the rice according to directions on package (20-30 minutes)
About halfway through the cooking process for mushrooms and rice start to cook the chicken.
Heat grill pan.
Salt and pepper chicken and place on pan
Cook 3-5 minutes per side or until juices run clear
Spoon wild rice onto middle of plate
Place 2-3 chicken pieces ontop of rice
Spoon mushroom mixture over top and add parsley sprig.
Serve and enjoy.