Creamy Mushroom Sage Chicken and Rice Skillet

The flavor of fresh sage leaves complements the mushrooms in this comforting chicken and rice skillet.

Creamy Mushroom Sage Chicken and Rice Skillet

• 1 cup rice
• 3 T. butter or oil
• 6-8 oz chopped mushrooms (I used chestnut mushrooms but any variety would work)
• 1 chopped onion
• 1 minced garlic clove or 1 tsp minced garlic (see my time saving trick for garlic here)
• Handful of minced fresh sage leaves
• 1 T. flour
• 1 1/2 cups milk
• 1 tsp salt
• 1/8 tsp pepper
• 8 oz. pre-cooked chicken

Cook rice in water according to your preferred method.

Meanwhile, heat 2 T. butter or oil in a large skillet.  Add mushrooms and onions and saute until the onions are translucent.  Add garlic and sage leaves and saute briefly until fragrant.  Add remaining 1 T. butter and 1 T. flour and cook for about 1 minute.  Whisk in the milk, salt, and pepper, and cook until thickened.  

When the rice is done, add it to the skillet along with the pre-cooked chicken.  Top with parmesan cheese and serve.

Makes about 4-5 servings.