Creamy Mushroom and Chicken with Rice

For chicken:

Whisk oil, basil, mustard, lemon juice, salt, and pepper in a re-sealable plastic bag.

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.

Preheat oven to 350 degrees. Bake chicken for 30 minutes or until golden brown.

For cream sauce:

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.

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.

Once chicken is finished baking, add it to mixture.

For rice:

Pour chicken broth into a medium-size pot. Place pot on the stove over high heat.

While stock is coming to a boil, add the turmeric, saffron, and lemon juice. Stir well.

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.

When most of the liquid is gone, turn off the heat and place lid on tight. Leave pot on stove another 5-10 minutes.

Before serving, remove the lid and fluff rice with a fork.