I have to say this is one of my favorites all time recipes. Chicken so delicious and moist that it melts in your mouth and the wild rice gives it a nutty flavor that makes it so unique and so flavorful. Then there’s that cream sauce…OMG, so luscious and creamy, seasoned with garlic, marjoram, onion powder, fresh ground black pepper, fresh rosemary, and thyme. This is a keeper my friends…. You will make it time and time again.
Chicken with Wild Rice and Mushrooms
2 tablespoons butter
1 tablespoon extra-virgin olive oil
1 lb. baby Bella mushrooms sliced thick
1 ½ cups wild rice blend
3 cloves garlic minced
4 chicken breasts about 1/2 inch thick
1 cup chicken broth
1 ½ cups heavy whipping cream
2 teaspoons Worcestershire Sauce
½ teaspoon marjoram (or oregano)
½ teaspoon onion powder
¼ teaspoon fresh ground black pepper
½ tablespoon fresh thyme leaves
1 teaspoon fresh rosemary snipped
Pat the chicken breasts dry with paper towels and season with salt and pepper.
Melt the butter and oil in a large skillet over medium high heat. Add the mushrooms and stir and turn them until the moisture is released and evaporated, and the mushrooms are well browned. Reduce the heat to low and add the garlic. Cook for 1 minute stirring constantly. Transfer mushrooms and garlic to a plate and set aside.
Add the chicken breasts to your skillet and fry until golden brown on both sides and cooked through. Temp would read 165 degrees. Transfer to a plate and set aside.
Add the dry wild rice blend to the skillet. Cook for about 2 minutes, stirring constantly. Next add the chicken broth to the skillet, stirring to loosen any brown bits off the bottom. Bring to a rolling boil and then cover the skillet and lower the heat to medium. Simmer until most of the liquid is absorbed, about 15 to 20 minutes, stirring occasionally.
Next, add the cream and continue to cook for another 10 minutes until it begins to thicken.
Stir in the Worcestershire Sauce, marjoram, onion powder, and pepper. Bring to a gentle boil then reduce to a simmer. Let it simmer for 10 minutes or until it is reduced by half.
Add the mushrooms and chicken back to the skillet. Warm for 2-3 minutes. Sprinkle with fresh thyme and fresh rosemary.
- Substitute chicken tenders or thighs if desired.
- You can also cut the chicken into smaller pieces or chunks and stir into the rice before baking. Substitute rotisserie chicken cut into bite sized pieces if desired.
- If you feel the rice is still too chewy after 20 minutes on the stove-top, continue cooking another 5 to 10 minutes.
- Fresh thyme and rosemary really take this recipe over the top but you can use dried.
- Bring the cream to a low boil over medium low heat stirring frequently. You don’t want your cream in a full rolling boil. Then reduce to simmer and stir frequently letting it simmer for about ten minutes. It should almost be reduced by half.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on stove top. I do not recommend freezing this dish.
An unforgettable recipe. This is a keeper!
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