Cream of Mushroom Chicken

Makes 4 servings; 30 minutes total time

Ingredients

• 1 tbsp olive oil

• 2 medium-sized chicken breasts, diced into 1 inch pieces

• 2 8oz packages of mushrooms, sliced

• 4 cloves garlic minced

• 1 cup shallots, chopped

• 1/2 tsp dried thyme

• 1/2 tsp each salt and pepper

• 2 cups chicken broth

• 1 1/2 cups white rice

• 1 cup sour cream

• 1/2 cup chopped parsley

• Red chili flakes for topping

Instruction:

1) Add olive oil to a large pot over med- high heat. Add chicken, seasoning with salt & pepper and cooking 2 minutes until browned.

2) Stir in mushrooms, cooking another 2 minutes until they start to release liquid. Add in remaining ingredients except for sour cream, parsley and chili flakes. Bring to a boil then simmer for 20-25 minutes until rice has absorbed all liquid.

3) Stir in sour cream and parsley, garnishing with chili flakes. Serve and enjoy!

Storing:

Store in the fridge up to 5 days - sprinkle some water overtop then reheat in the microwave for 2-3 min. This dish can be stored in the freezer up to 3 months too. Reheat from frozen for 6-7 minutes, stirring partway through.

NUTRITIONAL INFO: Calories: 431kcal | Carbohydrates: 42g | Protein: 25g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 67mg | Sodium: 798mg | Potassium: 552mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1000IU | Vitamin C: 6.6mg | Calcium: 90mg | Iron: 3.1mg