Seared Chicken with Creamy Mushrooms & Wild Rice

Seared chicken with local wild rice and cremini mushrooms smothered in a creamy rosemary Grana Padano cream sauce topped with fresh chopped parsley.

Difficulty: Easy

Time: 45-50 min

This dish is Gluten-Free

Calories: 717 Fat: 17g Carbs: 72g Protein: 62g

ABOUT THE DISH

Our Local Crate twist on the classic chicken & rice highlights one of our state’s best known ingredients – wild rice. We combine it with meaty cremini mushrooms, seared chicken, and a creamy rosemary Parmesan sauce for the ultimate in easy comfort food.

Ingredients

Cremini mushrooms

Parsley

Garlic

Lemon

Wild rice

Vegetable Broth Base

Shallot

Rosemary

Gluten free flour

Chicken breasts

Half & Half

Grana Padano

Garnish To add decorative or savory touches to food.

Simmer To stew gently below or just at boiling point.

To Taste Words in a recipe that indicate the food should be tasted before adding any seasoning.

Large oven safe sauté pan

Medium pot

Small pot with lid

Step 1: COOK THE RICE

Bring 6 cups salted water to a boil in a medium pot. Add wild rice and cook for 40-45 min. Remove from heat, drain, reserving 1 cup water; set rice aside. While rice is cooking, move on to mise en place (Step #2).

Step 2: MISE EN PLACE

Read through entire recipe before getting started. Preheat oven to 400ºF. Leave half & half on counter, bringing up to room temperature. Wash and dry all produce. Peel and dice shallot. Quarter cremini mushrooms. Remove rosemary leaves from stem and chop. Finely chop parsley leaves and stems. Mince or grate garlic. Cut lemon in half and juice. Chop Parmesan into small pieces. Remove chicken breasts from package; rinse and pat dry.

Step 3: MAKE THE SAUCE

Dissolve vegetable broth base in 1 cup reserved rice water. In a small pot, combine gluten-free flour, half & half and ½ cup vegetable broth. Slowly bring to a simmer over medium heat and cook until slightly thickened, 3-4 min. Slowly add Parmesan, stirring until melted. Add 1 Tbsp. lemon juice, rosemary and a pinch of salt and pepper. Turn off heat and cover to keep warm.

Step 4: PREP TO BAKE

Heat 2 Tbsp. oil in a large oven-safe sauté pan over medium heat. Season chicken breasts with a pinch of salt and pepper. Add chicken breasts to pan, searing on each side 2-3 min. Remove from pan and set aside. Still over medium heat add mushrooms and shallot; sauté until soft and fragrant, about 2-3 min. Add garlic, sauté for 1 min longer. Remove from heat, add the cooked rice. Note: Chicken will not be fully cooked at this point.

Step 5: BAKE

Add sauce to rice and vegetables. Mix well to combine. Nestle chicken in rice and sauce. Cover and bake for 10-12 min. USDA recommends cooking poultry to an internal temperature of 165ºF.

Step 6: PLATE YOUR DISH

Divide wild rice bake between 2 bowls. Garnish with chopped parsley and season with a pinch of salt and pepper to taste. Enjoy!