Creamy Mushroom Chicken and Butter Rice

Ingredients

• 1300 g Long-grain white rice(300g)
• 2450 ml Water(450g)
• 340 g Unsalted butter(40g)
• 45 g Sea salt(5g)
• 520 g Garlic(20g)
• 650 g Shallots(50g)
• 75 g Fresh thyme(5g)
• 8250 g Cremini or white button mushrooms(250g)
• 915 ml Olive oil(13g)
• 10600 g Boneless, skinless chicken breasts(600g)
• 11250 ml Heavy cream(250g)
• 12100 ml Chicken broth(100g)
• 1315 g Dijon mustard(15g)
• 1410 ml Worcestershire sauce(10g)
• 1530 g Cold butter(30g)
• 1610 g All-purpose flour(10g)
• 175 g Kosher salt(5g)
• 183 g Black pepper(3g)
• 193 g Garlic powder(3g)
• 2015 g Italian parsley(15g)
• 212 g Smoked paprika or cracked black pepper(2g)

Instructions

1. 1Boil rice with water and salt until tender; stir in 40 grams of butter while hot, then fluff with a fork and keep covered.
2. 2Toss the chicken cubes in a bowl with kosher salt, black pepper, and garlic powder until evenly coated.
3. 3Heat olive oil in a large skillet over medium-high heat and sear the chicken until golden brown on all sides; remove and set aside.
4. 4In the same skillet, melt a small knob of butter and sauté mushrooms until they are browned and their moisture has evaporated.
5. 5Stir in the shallots, garlic, and thyme, cooking for 2 minutes until the kitchen is highly fragrant.
6. 6Pour in the chicken broth to deglaze the pan, then stir in the heavy cream, Dijon mustard, and Worcestershire sauce.
7. 7Whisk in the flour and simmer the sauce on low heat for 3-4 minutes until it reaches a thick, velvety consistency.
8. 8Return the seared chicken to the skillet, stirring well to coat the meat thoroughly in the creamy mushroom sauce.
9. 9Remove from heat and stir in the remaining cold butter to add a glossy finish to the sauce.
10. 10Dish the butter rice into bowls, top with a generous portion of the creamy mushroom chicken, and garnish with fresh parsley.