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!
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
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Method Prep:10min › Cook:15min › Ready in:25min
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.
Add cream and white wine, simmer 2 minutes, then stir in mustard. Add tarragon, salt and pepper to taste.
Carefully add rice, until mixture is of a thick, but still easily mixable, consistency.
Serve hot and enjoy. These proportions serve four, but by adding more rice or mushrooms, can extend to serve six.