Creamy Chicken and Mushroom Rice (AKA Funky Chicken!)

    Creamy Chicken and Mushroom Rice (AKA Funky Chicken!)

    48saves
    25min


    8 people made this

    I had no idea what to make for dinner one night, and had become enamoured with southern French style cooking, so I just invented this on the fly and it has become a favourite!! I prefer to use a deep-sided, large frypan on the stove - I've not tried using an electric frypan for this recipe, but feel free to experiment and see if it works!

    Ingredients
    Serves: 4 

    • 2 teaspoons olive oil
    • 1 teaspoon minced garlic (or 1 clove fresh garlic, crushed)
    • 1/2 onion chopped (optional)
    • 500g chicken, diced
    • 200g diced bacon (optional)
    • 500g mushrooms, sliced
    • 300ml thickened cream
    • 1/2 cup dry white cooking wine
    • 1-2 teaspoon French/Dijon mustard
    • small amount of tarragon (use sparingly, is highly flavoured)
    • 2 cups rice, cooked and drained
    • salt/pepper to taste

    Directions
    Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

    1. In a large frypan, heat 2 teaspoons olive oil and add garlic and (optional) onion; sautee until clear. Add chicken and (optional) bacon; stir 2 minutes or until chicken is browned then add mushrooms and stir until tender.
    2. Add cream and white wine, simmer 2 minutes, stir in mustard. Add tarragon, salt and pepper to taste.
    3. Carefully add rice, until mixture is of a thick, but still easily mixable, consistency.
    4. Serve hot and enjoy. These proportions serve four, but by adding more rice or mushrooms, can extend to serve six.

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    Reviews (5)

    pengfree
    2

    I used bacon, not quite 200gm, it was 175gm packet, but it was plenty! I used an electric frypan and it worked wonderfully. My husband was hugely impressed with this dish, and I will be making it again! - 01 May 2011

    pengfree
    2

    Used different ingredients. I'm not a fan of mushrooms, but I enjoy the flavour they give, so I used Cream of Mushroom soup in place of the mushrooms. I halved the cream as I thought it would be a bit too rich - especially with the soup. Turned out great! - 01 May 2011

    RobHarper
    0

    bloody brilliant. Too easy :D - 14 Jan 2013

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