|Minute Rice® Premium Long Grain White Rice|
boneless, skinless chicken thighs
mushrooms, sliced (crimini, portabello, shiitake)
clove garlic, minced
fresh rosemary, chopped
white wine, or chicken stock
|1 1/2 cup|
cream (table cream or heavy cream)
fresh grated Parmesan
Step 1: In a large skillet, over medium-high heat, brown chicken thighs, 5-7 minutes on either side. Remove chicken thighs from pan, cover with foil and set aside.
Step 2: To the same pan used for the chicken add sliced mushrooms over medium-high heat. Saute 2-3 minutes, just until they begin to release their moisture. Add butter, shallot, and garlic to the pan. Saute 1-2 minutes. Add fresh thyme and rosemary. Cook another minute or until herbs become fragrant.
Step 3: Pour white wine into pan with mushrooms to deglaze; scrape up any stuck-on bits using a wooden spoon. Cook until most of the wine has evaporated.
Step 4: To the mushrooms add cream and Minute Rice. Stir until evenly distributed in pan. Place cooked thighs on top of rice. Lower heat to medium-low, cover and let simmer for 10 minutes, stirring occasionally.
Step 5: Remove from heat and stir in grated parmesan cheese. Garnish with chopped parsley. Serve hot.
Golden chicken thighs are served atop rich and creamy mushroom rice. The rice gets a nice punch of umami from earthy mushrooms and flavourful Parmesan cheese. Best of all, it’s all done in one pan so clean up is a breeze! That’s what I call a #WeekdayWin!
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