Creamy Mushroom and Chicken with Rice
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Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 15 min.
Ready in
Healthy, because
Even smarter
This comforting dish is high in calories but rich in satiating protein.
Substitute brown rice in this dish to add fiber to the dish.
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For marinade
- 4 boneless, skinless Chicken breasts (cubed)
- 1 Tbsp olive oil
- 4 Tbsps chopped Basil
- 2 Tbsps spicy Mustard
- 1 lemon (juice of)
- 1 dash salt
- 1 dash ground Black pepper
- For cream sauce
- 2 Tbsps butter
- 1 Tbsp Oil
- 3 cups Mushrooms (sliced)
- ½ cup chopped onions
- 2 cloves garlic cloves (minced)
- ¾ cup Chicken broth
- 1 cup cream cheese (softened)
- 2 cups canned Artichoke hearts (drained and coarsely chopped)
- 2 Tbsps fresh lemon juice
- ⅛ tsp ground Red pepper
- For rice
- 2 cups white Basmati rice
- 3 ½ cups Chicken broth
- ½ tsp Turmeric
- ½ tsp Saffron
- 1 tsp lemon juice
Preparation steps
1.
For chicken:
2.
Whisk oil, basil, mustard, lemon juice, salt, and pepper in a re-sealable plastic bag.
3.
Add the chicken and seal the bag. Massage the marinade into the chicken. Refrigerate at least 30 minutes and no more than a day- turn occasionally.
4.
Preheat oven to 350 degrees. Bake chicken for 30 minutes or until golden brown.
5.
For cream sauce:
6.
While chicken is baking, melt butter with oil in a large skillet over medium heat; add mushrooms, onion, and garlic, saute 5-7 minutes or until tender.
7.
Stir in chicken broth and cream cheese, stirring constantly, 2-3 minutes or until cream cheese melts. Stir in artichoke hearts, and lemon juice. Reduce heat to low and cook 2 minutes or until mixture is hot.
8.
Once chicken is finished baking, add it to mixture.
9.
For rice:
10.
Pour chicken broth into a medium-size pot. Place pot on the stove over high heat.
11.
While stock is coming to a boil, add the turmeric, saffron, and lemon juice. Stir well.
12.
Add the rice, bring to a boil, then reduce heat to low and cover tightly with a lid. Cook 12-15 minutes, or until liquid has been absorbed by the rice.
13.
When most of the liquid is gone, turn off the heat and place lid on tight. Leave pot on stove another 5-10 minutes.
14.
Before serving, remove the lid and fluff rice with a fork.
15.
Serve with Creamy Sauce and Basil Chicken.
