Rice and Mushroom Stuffed Chicken Breasts with a Lemon Mustard Sauce

Name: Rice and Mushroom Stuffed Chicken Breasts with a Lemon Mustard Sauce
Prep time: 15 min
Total time: 1 h
Yield: 2 -4
Ingredients: One 4 oz. package Farmhouse® Long Grain & Wild Rice Herb & Butter; 1 tbsp + 2 tsp olive oil; ½ sweet yellow onion; 1 ½ cups mushrooms; 1 tbsp feta cheese; 2 boneless; Sea Salt and Freshly Cracked Pepper; Lemon Mustard Sauce:; 1 clove of garlic; Dash of thyme; Zest and Juice from 1 lemon; 1 ¼ cup of chicken broth; 1 tbsp whole grain mustard; 1 tbsp butter; 1 tbsp flour; 1 tbsp sour cream; Sea Salt and Freshly Cracked Pepper

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Prep Time
15 mins
Total Time
1 hr
Servings
2 -4

Rice and Mushroom Stuffed Chicken Breasts with a Lemon Mustard Sauce

Iris Warren

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Perfect for any time of day, this recipe delivers great flavor effortlessly.

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Ingredients

Servings

One 4 oz. package Farmhouse® Long Grain & Wild Rice Herb & Butter prepared per instructions
1 tbsp + 2 tsp olive oil divided
½ sweet yellow onion diced
1 ½ cups mushrooms sliced
1 tbsp feta cheese more for garnish
2 boneless skinless chicken breasts
Sea Salt and Freshly Cracked Pepper to taste
Lemon Mustard Sauce:
1 clove of garlic minced
Dash of thyme
Zest and Juice from 1 lemon
1 ¼ cup of chicken broth
1 tbsp whole grain mustard
1 tbsp butter
1 tbsp flour
1 tbsp sour cream
Sea Salt and Freshly Cracked Pepper to taste

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Instructions

Prepare the rice per box instructions. Side Note: I cook the rice in chicken broth instead of water for extra flavor.
While the rice is cooking, heat 2 teaspoons of olive oil in a skillet over medium heat. Add the onion and mushroom and cook, stirring occasionally, for 10 minutes or until tender. Season lightly with sea salt and freshly cracked pepper, to taste. Once the rice has cooked and cooled a bit, add the mushroom mixture and mix well. Scoop out a few tablespoons of the rice mixture to stuff into the chicken. Side Note: Serve the remaining rice mixture on the side with dinner.
Make a small slit in the side of each chicken breast to form a pocket. Stuff the chicken breasts with the rice mixture. Use a toothpick to hold the stuffing in. Season both sides of the chicken breasts with sea salt and freshly cracked pepper, to taste.
Preheat the oven to 375 degrees.
In a measuring cup, combine the lemon zest, lemon juice, the chicken broth, and the mustard. Set aside.
Heat the remaining tablespoon of oil in a large OVEN-SAFE skillet or frying pan over medium heat. Add the chicken into the hot oil and cook for 2 to 3 minutes or until it has turned golden brown. Flip the chicken then add the minced garlic and a dash of thyme to the pan and cook, stirring constantly, for 30 seconds. Add the lemon juice mixture and stir, making sure to scrape any of the browned bits off the bottom of the pan. Place the pan into the oven and bake 30 minutes, or until chicken is cooked through.
Remove the pan from the oven then transfer the chicken to a plate and cover it with an aluminum foil tent. Place the pan over medium heat and bring the liquid to a gentle boil.
In a small bowl, use your fingers to mix the butter and flour together, making a dry, crumbly paste. Whisk the flour and butter into the sauce. The sauce will thicken slightly and look glossy. Remove from the heat then whisk in the sour cream. Taste and season with sea salt and freshly cracked pepper, if needed. Place the chicken and its juices back into the pan and coat with sauce. Serve the chicken sprinkled with fresh parsley and feta cheese with the extra sauce on the side. Enjoy.