Chicken and mushroom rice

    Chicken and mushroom rice


    8 people made this

    About this recipe: I just invented this chicken and rice dish one night and it has become a favourite!! Chicken, bacon, mushrooms and rice are mixed with a lovely creamy white wine sauce flavoured with mustard. You can leave out the bacon and it'll still be delish!

    Serves: 4 

    • 2 teaspoons olive oil
    • 1 teaspoon minced garlic
    • 1 small onion, chopped (optional)
    • 500g skinless, boneless chicken, diced
    • 200g diced bacon (optional)
    • 500g mushrooms, sliced
    • 300ml double cream
    • 125ml dry white cooking wine
    • 1-2 teaspoons Dijon mustard
    • small amount of tarragon (use sparingly)
    • salt and pepper to taste
    • 360g rice, cooked and drained

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. In a large frying pan, heat 2 teaspoons olive oil and add garlic and onion; saute until soft. Add chicken and bacon; stir 2 minutes or until chicken is browned, then add mushrooms and stir until tender.
    2. Add cream and white wine, simmer 2 minutes, then stir in mustard. Add tarragon, salt and pepper to taste.
    3. Carefully add rice, until mixture is of a thick, but still easily mixable, consistency.
    4. Serve hot and enjoy. These proportions serve four, but by adding more rice or mushrooms, can extend to serve six.

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