Name: Chicken with mushrooms and cream
Total time: 30 min
Yield: 4
Ingredients: 800 g Chicken Breast; 250 g Mushroom; 200 ml Cream; 1 un Onion; 3 dentes Garlic; 30 ml Olive Oil; 340 g Long-grain rice; 1 molho Parsley; 2 c/ch Salt; 1 c/ch Black Pepper

Method

Bring 680 ml of water to the boil with 1 tsp of salt; add the 340 g of long-grain rice, cover and simmer for 12 minutes, until the water is absorbed. Off the heat, leave it covered for 5 minutes, then fluff with a fork.
Cut the chicken breast into strips, season with salt and brown in the hot olive oil for 3 to 4 minutes per side, until coloured outside. Remove and set aside.
In the same pan, sauté the half-moon onion and the sliced mushrooms for 6 to 8 minutes, until they release their water and start to brown; add the chopped garlic cloves and cook for 1 minute more, just until fragrant.
Pour in the cream, scraping the base of the pan to lift the juices, season with salt and pepper and let it thicken over low heat for 3 to 4 minutes, until the sauce coats the back of a spoon.
Return the chicken and its juices, warm through for 5 minutes over low heat, finish with chopped parsley and serve over the rice.