Rice with chicken and mushrooms in creamy sauce
6 servings
40 minutes
Rice with chicken and mushrooms in creamy sauce is a delicate, aromatic dish of European cuisine that combines the rich flavors of chicken, mushrooms, and cream. Its roots trace back to traditional recipes of simple yet hearty meals where the creamy sauce adds a special softness to the ingredients. Chicken breast is sautéed with mushrooms and then simmered in rich cream with garlic and spices, creating a deep and intense flavor. Long-grain rice absorbs the aroma of the sauce, making the dish's texture airy and silky. The harmony of spices and fresh herbs adds lightness and completeness to the flavor composition. This is an ideal dish for a cozy dinner, combining simplicity in preparation with restaurant-quality presentation.
1
Boil the rice. The ratio of rice to water is 1:2.
- Long-grain parboiled rice: 2 glasss
2
Cut the mushrooms into large pieces. If they are champignons, cut them into quarters. Fry in a pan over medium heat.
- Mushrooms: 300 g
3
Cut the chicken breast into small pieces and add to the pan with the mushrooms. Fry until the breast is slightly golden and the mushrooms are cooked.
- Chicken breast: 5 piece
4
We pour cream over the chicken breast with mushrooms. We crush all the garlic, add salt and spices. We let it simmer on low heat until the cream thickens.
- Cream 20% fat: 300 ml
- Garlic: 1 head
- Condiments and seasonings: to taste
5
If the cream hasn't thickened enough, you can add a little flour (depending on the situation).
6
Next, we add the boiled and rinsed rice to our pan and mix well.
- Long-grain parboiled rice: 2 glasss
7
We let it simmer on low heat until the rice is fully heated.
8
At the end, a couple of minutes before it's ready, we add finely chopped greens.
- Fresh herbs: 1 bunch
9
And the dish is ready!)