Sizzling Chicken Recipe

Cook rice

Rinse 1 cup long-grain rice under cold water until runoff is mostly clear. In a small saucepan combine rinsed rice, 2 cups water, 0.25 tsp salt and 1 tsp butter or oil. Bring to a boil over high heat, then reduce to low, cover and simmer 15 minutes. Remove from heat and let stand covered 5 minutes, then fluff with a fork.

Peel and slice 1 carrot into 1/4-inch rounds. Toss carrot slices and 2 cups broccoli florets with 1 tsp olive oil, 0.25 tsp salt and 1/8 tsp black pepper. Steam or sauté: for steaming, place in steamer basket over boiling water for 4–6 minutes until tender-crisp. For sautéing, heat a skillet over medium-high, add a little oil, cook carrots 3 minutes, add broccoli and cook 3–4 more minutes until bright green and tender-crisp.

Pound the 2 chicken breasts to even thickness (about 1/2–3/4 inch) between plastic wrap using a meat mallet or rolling pin. Pat dry with paper towels.

Season both sides of chicken with 1 tsp kosher salt, 1 tsp black pepper and 1 tsp garlic powder.

Place 3 tbsp flour on a plate and lightly dredge each seasoned breast, shaking off excess. This will give a light crust and help sauce adhere.

Heat a large skillet over medium-high heat. Add 2 tbsp olive oil and 1 tbsp butter. When butter foams and oil shimmers, add chicken. Cook undisturbed 4–5 minutes until golden brown, then flip and cook 3–4 more minutes until an instant-read thermometer reads 74°C (165°F) at thickest point. Transfer chicken to a plate and tent with foil to rest while making sauce.

Wipe the skillet used for chicken with a paper towel, leaving browned bits. Return skillet to medium heat and add 1 tbsp butter and 1 tsp olive oil.

Thinly slice 8 oz mushrooms and finely chop 1/2 yellow onion. Add onion to skillet and sauté 3–4 minutes until translucent. Add mushrooms and cook 5–7 minutes, stirring occasionally, until they release juices and begin to brown.

Mince 2 garlic cloves and add to skillet; cook 30–45 seconds until fragrant but not browned.

Deglaze the pan with 60 ml dry white wine (or chicken broth) scraping up browned bits; simmer 1–2 minutes to reduce slightly.

Add 120 ml chicken stock and 1 tsp Dijon mustard, stir and bring to a gentle simmer for 2 minutes to concentrate flavor.

Reduce heat to low and stir in 120 ml heavy cream. Add 1 tsp fresh thyme leaves, 1/2 tsp salt and 1/4 tsp black pepper. Simmer gently 3–4 minutes until sauce thickens to coat a spoon. Taste and adjust seasoning.

Return the cooked chicken and any accumulated juices to the skillet, spooning sauce over each breast. Simmer 1–2 minutes to rewarm and allow flavors to meld. If sauce becomes too thick, add up to 1–2 tbsp water or stock to loosen.

Plate a scoop of rice and portions of vegetables. Place a chicken breast on top or beside the rice and spoon generous amounts of creamy mushroom sauce over the chicken.

Garnish with 1 tbsp chopped fresh parsley and serve with lemon wedges to squeeze over the chicken, if desired.