Ingredients
The following ingredients have 3 Servings
- 8-ounce chicken breast
- Salt and pepper
- 2 tablespoons of olive oil
- 1/2 cup chopped shallot
- 1/4 cup of white wine
- 3 cups broccoli florets
- 1 1/2 cups chicken stock
- 4 sprigs fresh thyme, leaves removed
- 1/2 cup long grain white rice
- 1/4 cup heavy cream
- 3 ounces Gruyere cheese, shredded
Instruction
- Place the chicken breast on a cutting board and cover it with plastic wrap. Using a meat mallet, pound the chicken to about 1/2″ thickness. This will ensure it cooks evenly. Season both sides of the chicken with salt and pepper.
- In a 10-inch skillet, heat the olive oil over medium heat. Place the chicken in the pan and cook it on one side for four to five minutes, or until it’s browned and is no longer sticks to the pan. Cook it on the other side for a few minutes, or until it’s cooked through. Transfer the chicken to a cutting board.
- In the same pan, cook the shallot until it’s fragrant, about a minute or so. Add the wine to the pan and stir. As the wine simmers, scrape up any browned bits off the bottom of the pan.
- Add the broccoli florets and stir. Cook the florets for five minutes or until they start to cook down and lose their moisture.
- Add the chicken stock and the thyme leaves. Adjust the heat to medium-high and bring the stock to a boil. Add the rice and stir to combine. Lower the heat to medium, cover the pan and simmer the rice for 20-25 minutes, stirring occasionally, until the rice is tender. If needed, you can add up to a 1/4 cup of chicken stock if your pan gets too dry before the rice is done.
- While the rice cooks, slice the chicken breast into bite-sized pieces. Once the rice is tender and the liquid in the pan is absorbed, add the chicken to the pan and stir to combine. Add the cream and cheese. Stir continuously until the cheese has melted. If needed, add another tablespoon of cream to thin the sauce if yours is too thick.
