Solo Chicken Mushroom Pilaf

There is usually just enough flavorful liquid in the final dish to prompt me to eat this with a spoon. The natural flavoring of the mushrooms is similar to MSG and when paired with the sweetness of sauted onions, that was enough flavor for me. However Cooking is a Creative Sport, so feel free to add spices. I found that adding a quarter teaspoon of curry powder during step four made a very pleasant variation, and the kitchen smelled wonderful.

• Ready In: 35 mins
• Serves: 1

Ingredients

• 1 (4 ounce)  boneless skinless chicken breasts
• 1⁄2 cup  diced onion
• 4  ounces  canned mushrooms
• 1⁄3 cup  uncooked rice
• 2⁄3 cup chicken broth
• 1  tablespoon butter
• 1  tablespoon olive oil

Directions

1. Melt the butter with the olive oil in a frying pan that has a tight fitting lid.
2. Add the diced onion and saute until nearly transparent.
3. Dice the chicken breast and add to the pan, stirring until all sides of the meat have turned white.
4. Add the uncooked rice and stir until all of the grains are covered with the cooking fat.
5. Add the mushrooms, and stir.
6. Add the chicken broth, stir and bring up the heat until the liquid starts to simmer.
7. Put on the cover, reduce the heat to the minimum setting and set your timer for 15 minutes and walk away. DO NOT PEEK.
8. After 15 minutes, turn off the heat, DO NOT PEEK and set your time for another 15 minutes, and walk away.
9. Fluff with fork or spoon. Service options might include a small side salad and a cool beverage.