Chicken Fricassee with Rice and Mushrooms

Prepare the ingredients. This is what's waiting on your plate - prepare the ingredients in advance so everything goes smoothly 🍗🍄‍🟫

Slice and season the chicken. Cut the chicken into strips, season with salt and pepper. Wash the cutting board and knife thoroughly after handling the chicken.

Cook the rice. Weigh the rice, cover it with twice its volume of water, season with salt, and bring to a boil. Then reduce the heat to low, cover, and cook for about 10-12 minutes until tender. After cooking, let the rice rest for about 5 more minutes.

Prepare the vegetables. Finely dice the shallot (brunoise). Halve or quarter the dark button mushrooms depending on their size.

Sear the chicken. Heat a teaspoon of oil in a pan over high heat and quickly sear the chicken strips until golden brown, about 2-3 minutes.

Add the mushrooms and shallot. Add the mushrooms to the meat and saute for another 2 minutes. Then reduce the heat to medium, add the shallot, and saute for about 2 more minutes until translucent.

Prepare the sauce. Optionally deglaze the pan with white wine, scrape the bottom of the pan lightly, and let the wine reduce over high heat by about half. Pour in the cream, add the herb mixture, and simmer for 2-3 minutes, stirring constantly. Season with salt and pepper.

Divide onto plates. Divide the rice among the plates and top with the chicken fricassee. Optionally garnish with an herb

Serve. Serve immediately 🍽️✨