Tis the season for comfort food! The other day I was craving a creamy chicken and rice dish like my Mom used to make, so I went surfing for recipes and decided to modify this version from Simply Recipes and add in some Ciccone Chardonnay to make it that much better. It’s a semi healthy recipe in that it uses cream instead of canned soup. It turned out great and I’m still enjoying the leftovers.

Ingredients

  • 4 boneless, skinless chicken breasts
  • tbsp of olive oil
  • 1 onion
  • 2 cloves of garlic
  • 2 small packages of baby bella sliced mushrooms
  • 1/4 cup of Ciccone Chardonnay
  • 1 1/3 cups of chicken stock
  • 1/2 cup of sour cream
  • 1/4 cup of heavy cream or milk
  • 1 cup of raw white rice
  • 1/2 tsp of paprika
  • 2 tbsp of parsley
  • 1 tsp of poultry seasoning
  • fresh thyme sprigs
  • salt and pepper to taste

Step 1

Preheat the oven to 375 degrees and heat the olive oil in a saute pan big enough to hold all the liquid ingredients. Once the oil is hot, brown the chicken and set aside.

Step 2

Place the rice into a 9×13 baking dish and set aside.

Step 3

Chop up the onion and garlic and cook until translucent. Then transfer to the top of the rice in the baking dish.

Step 4

Add the mushrooms to the saute pan, and brown for a few minutes. Then add the mushrooms and chicken to the baking dish.

Step 5

Add the wine to the pan to deglaze it and let it reduce by half. Then removed the pan from heat and add in the sour cream, chicken stock and cream until smooth. Pour the cream over the rice, chicken and mushroom mix and add the spices. Then stir the mixture so that everything is evenly coated.

Step 6

Cover the baking dish with foil and place it in the oven for 45 minutes. After 45 minutes, remove the foil and continue baking another 15 minutes or until the liquid has cooked down.