Provided by: SmallRecipe.com
Categories: Main Meal
Total time: 45 minutes
Cook time: 30 minutes
Yield: 4 servings
Ingredients:
| 3 tablespoons olive oil, plus more if needed |
| Two 8-ounce containers sliced white button mushrooms |
| 1 sprig fresh thyme |
| 1 medium sweet or white onion, large diced |
| Kosher salt and freshly ground black pepper |
| 2 tablespoons all-purpose flour |
| 1 tablespoon Dijon mustard |
| 2 cups beef stock, warmed |
| 4 grilled chicken breasts, from the freezer or refrigerator section of the grocery, thawed if frozen |
| Two 10-ounce containers microwavable white rice |
| 3 tablespoons chopped fresh parsley |
Steps:
- Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms and thyme and more olive oil if needed and saute until lightly browned and tender, 5 to 10 minutes. Add the onion and season with salt and pepper. Let cook until the onions are softened, 5 to 7 minutes. Mix in the flour and mustard and cook for about 2 minutes. Whisk in the beef stock and bring to a simmer. Cook until thickened, 3 to 4 minutes. Add the grilled chicken breasts, then cover the skillet and turn down the heat to medium-low. Let simmer for about 10 minutes.
- Prepare the rice according to the package directions. Remove the rice to a large bowl and stir in 2 tablespoons parsley. Place rice on a platter, then top with the chicken and mushroom sauce. Garnish with the remaining fresh parsley.