Seared Chicken with Creamy Mushrooms & Wild Rice

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

 

Cooking Terms

  • Garnish

    to add decorative or savory touches to food

  • Simmer

    to stew gently below or just at boiling point

  • To taste

    taste the food before adding additional seasoning until the flavors are balanced and delicious

  • Dice

    cut food into small cubes

  • Mise en place

    prepping all ingredients (peeling, cutting, measuring) before you begin cooking

Ingredients

  • 5 oz cremini mushrooms (or any mushroom you like!)
  • 3 sprig fresh parsley
  • 3 each garlic cloves
  • 1 each lemon
  • 1 cup wild rice
  • 1 cup broth (chicken, vegetable, beef, whatever your family prefers!)
  • 1 each shallot
  • 1 stems fresh rosemary
  • 1 tbsp flour
  • 1 pound chicken breasts
  • 4 fl oz half and half
  • 2 oz grated Grana Padano or Parmesan cheese

From Your Home

Large oven safe saute pan / skillet
Medium pot
Small pot with lid

What You Need

Salt
Black pepper
Canola oil
Water

Per Serving

Calories: 717

Carbs: 72

Fat: 17

Protein: 62

Tips

DIFFICULTY: Easy
COOK TIME: 45-50 min
We’re sad to see summer coming to an end, but equally excited about the awesome produce and recipes that fall brings. Our twist on the classic chicken & rice uses wild rice, meaty cremini mushrooms and a creamy rosemary Grana Padano sauce.

Share your meal photos! #eastsidetable #localcrate

Steps

Cook the rice

Bring 6 cups + 2 teaspoons of salt to a boil in your medium pot. Add wild rice and cook for 30 – 35 minutes. Remove from heat and drain. While rice is cooking, move on the step #2 (mise en place).

Mise en place

Read through the entire recipe before getting started. Preheat oven to 400 degrees. Leave the half and half on the counter while cooking so it can come 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. Remove chicken breasts from package and pat dry with paper towel.

Make the sauce

Combine flour, half and half, and 1/2 cup of broth in your small pot. Slowly bring to a simmer and cook until slightly thickened (3 – 4 minutes). Slowly add your grated cheese (Grana Padano or Parmesan), stirring until melted. Add 1 tablespoon lemon juice, chopped rosemary, and a pinch of salt and pepper. Turn off heat and cover to keep warm.

Prepare to bake

Heat 2 tablespoons of oil in your large oven-safe skillet over medium heat. Season chicken breasts with salt and pepper. Add chicken breasts to heated pan and sear each side for 2 – 3 minutes. Chicken will not be fully cooked at this time. Remove from pan and set aside. Add mushrooms and shallot to the same pan you cooked the chicken in, saute until soft (about 2- 3 minutes). Add garlic and saute for 1 more minute. Remove from heat and add the cooked wild rice. Mix well until combined.

Bake

Add cheese sauce to rice and vegetables. Mix to combine. Nestle chicken in rice and sauce. Cover and bake in preheated oven for 10 – 12 minutes.

USDA recommends cooking chicken to an internal temperature of 165ºF.

Plate your dish

Divide wild rice bake between 4 bowls. Garnish with chopped parsley and season to taste with salt and pepper. Enjoy!