Freebooter's Chicken & Rice
- Reviews 3
Ready In: 45 mins
Serves: 2
Ingredients
- 2 tablespoons olive oil
- 3 tablespoons butter
- 2 boneless skinless chicken breasts, cut 1 inch pieces
- 3 garlic cloves, minced
- 2 shallots, minced
- 1⁄4 cup sweet onion, finely diced
- 1⁄4 cup canned mushroom, sliced
- 1⁄2 cup dry white wine
- 1 1⁄2 teaspoons Dijon mustard, coarse
- 1⁄4 cup parmesan cheese, freshly grated
- 1⁄8 cup pecorino cheese, freshly grated
- 1 cup heavy whipping cream
- 1⁄2 cup canned diced tomato, drained
- 1 teaspoon sugar, white
- 1⁄8 cup black olives, sliced
- 1⁄4 teaspoon salt
- 1⁄4-1⁄2 teaspoon black pepper
- 1⁄4 teaspoon dried thyme
- 1⁄3 cup fresh asparagus, 1 inch pieces
- 3 cups cooked long-grain rice (I use Jasmine rice)
Directions
- Heat the olive oil and butter in pan over medium heat, add the garlic, shallot, sweet onion and mushrooms and stir for 2 - 3 minutes.
- Now add the chicken pieces, cook for 5 - 7 minutes, stirring until chicken is no longer pink. Remove mixture and set aside until needed.
- Pour the wine into the same skillet and allowing it to simmer for 2 minutes then add the mustard, both cheeses and the whipping cream and stir until the cheese melts, then reduce the heat and simmer for 3 - 5 minutes.
- Add the chicken mixture, tomatoes, sugar, black olives, salt, pepper and thyme into the cream mixture and simmer for 5 minutes.
- Put the asparagus in salted boiling water for 2 - 3 minutes, drain and add the asparagus to the creamed chicken mixture, mixing well.
- Serve on top of hot steamed rice.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off